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Summer Fruit Hazelnut Tart

Summer Fruit Hazelnut Tart

Course Dessert
Cuisine American, German
Keyword Fruit Tart
Prep Time 30 minutes
Cook Time 40 minutes
Crust Chill Time 30 minutes
Total Time 1 hour 40 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

For the hazelnut crust:

  • For the tart crust:
  • 2  cups  all-purpose flour
  • 1 cup hazelnut flour
  • 1/3  cup  sugar
  • 1/2  teaspoon  salt
  • 3/4  cup  butter
  • 1  egg
  • 2 tablespoons breadcrumbs

For the summer fruit filling:

  • 2/3 cup butter room temperature
  • 3/4 cup of sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 3/4 cup chopped hazelnuts
  • 2 nectarines
  • 2 peaches
  • 3 apricots
  • 1 tablespoon sugar

Instructions

Make the hazelnut tart crust:

  1. Whisk together the flours, sugar, and salt.
 


  2. Beat the egg separately with a fork, add to the mixture, add the butter and knead until combined.

  3. 
Wrap the dough in plastic cling film and refrigerate for 30 minutes
.

  4. Grease and flour a 9” tart crust.

  5. Remove the dough from the fridge and roll it out into a circle on a lightly floured surface.
Transfer the dough to the prepared pan, pressing it in on all sides. Poke holes with a fork.

  6. Spread the breadcrumbs evenly out into the pan.

For the filling:

  1. Slice the fruits in half. Remove the pits and slice each half into thin pieces.
    Summer Fruit Hazelnut Tart
  2. Preheat the oven to 350 degrees F.
  3. Beat butter with sugar and vanilla until creamy.
  4. Beat in the eggs one at a time. Mix in the hazelnuts.
  5. Pour the mixture into the prepared crust.
    Summer Fruit Hazelnut Tart
  6. Arrange the fruits on top of the crust.
    Summer Fruit Hazelnut Tart

  7. Sprinkle the sugar evenly on top.

  8. Place in the oven and bake for 40 minutes.
  9. Remove from oven, let cool for 20 minutes before serving.