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Рецепт Hazelnut Pignoli Tart
by Global Cookbook

Hazelnut Pignoli Tart
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Ингредиенты

  • 1 1/2 c. all purpose flour
  • 1/2 c. grnd hazelnut
  • 1/4 tsp salt
  • 1/4 c. cool butter, cubed
  • 1/4 c. shortening, or possibly, lard, cubed
  • 1 x egg, yolk
  • 1 tsp white vinegar ice water Filling And Preparation
  • 1 c. hazelnut
  • 1 c. pine nuts, (pignoli)
  • 3/4 c. packed brown sugar
  • 1/4 c. corn syrup
  • 1/4 c. butter, softened
  • 2 x egg
  • 2 tsp vanilla
  • 1 tsp white vinegar

Инструкции

  1. In large bowl, stir together flour, grnd hazelnuts and salt.
  2. With pastry blender or possibly 2 knives, cut in butter and shortening till mix resembles coarse crumbs.
  3. In liquid measure, whisk egg yolk with vinegar; add in sufficient ice water to make 1/3 c. (75 mL).
  4. Gradually sprinkle over flour mix, stirring briskly with fork till pastry holds together.
  5. Press into disc; wrap in plastic wrap.
  6. Chill for at least 1 hour or possibly till chilled. (Make-ahead: Chill for up to 3 days.)
  7. On lightly floured surface, roll out pastry to 1/4-inch (5 mm) thickness.
  8. Place in 9-inch (23 cm) round or possibly square tart pan with removable bottom, trimming to fit.
  9. Line with foil; fill proportionately with pie weights or possibly dry beans.
  10. Bake in bottom third of 375 F (190 C) oven for 15 min; remove weights and foil.
  11. Bake for 10 to 12 min longer or possibly till pastry just starts to turn golden brown.
  12. Let cold. Reduce heat to 350 F (180 C).
  13. Filling and Preparation:Spread hazelnuts and pine nuts on separate baking sheets; toast in 350 F (180 C) oven fro about 8 min or possibly till lightly golden brown.
  14. Transfer hazelnuts to tea towel; rub off as much of the skins as possible; chop coarsely. Let cold.
  15. Scatter pine nuts and half of the hazelnuts proportionately into tart shell.
  16. Meanwhile, in bowl, vigorously whisk together sugar, corn syrup, butter, Large eggs, vanilla and vinegar; pour over nuts, smoothing top.
  17. Scatter remaining hazelnuts around edge of tart.
  18. Place tart on baking sheet.
  19. Bake in bottom third of 350 F (180 C) oven for about 35 min or possibly till just set and centre is jiggly.
  20. Let cold on rack.