Tender Tart
This recipe comes from the Alice B. Toklas Cookbook.
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Serves
4
Cooking Time
Prep time 20 mins, cook 30 mins (plus resting)
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240 gm
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plain flour
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180 gm
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unsalted butter, chilled, coarsely chopped
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3
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eggs
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220 gm (1 cup)
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white sugar
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160 gm (1 cup)
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hazelnuts, roasted, peeled and coarsely chopped
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To serve:
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sheep’s milk yoghurt
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1
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Combine flour and butter in a bowl and, using your fingertips, rub in butter until mixture resembles fine crumbs. Add 1 egg yolk (reserving eggwhite) and 1-2 tbsp of cold water and mix to just combine, then turn onto a lightly floured work surface and knead lightly until smooth. Wrap in plastic wrap and refrigerate for 1 hour to rest.
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2
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Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm-4mm thick and line a 24cm-diameter loose-bottomed fluted tart pan, trimming edges and reserving scraps. Refrigerate scraps and tart for 30 minutes.
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3
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Combine remaining eggs and sugar in a bowl and stir to combine. Stir in hazelnuts, then spoon into tart case (there may be some filling leftover). Roll out pastry scraps on a lightly floured surface to 3mm-4mm thick, cut into 2cm-wide strips and arrange in a lattice pattern over filling. Brush with lightly beaten reserved eggwhite and bake until golden (about 30 minutes). Serve immediately or at room temperature with sheep’s milk yoghurt.
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Drink Suggestion Sauternes.
RECIPE Hugh Wennerbom
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen