This tart is, I must admit, courtesy of the infamous Skye Gyngell, whose seasonality, simplicity and quality of recipes I admire. This is the most moreish and sophisticated dessert that will leave you on cloud nine with no leftovers. Its delicious….what more can I say apart from I recommend you make two to save yourself the anguish of realizing how quickly the first one was eaten. I served mine with a sweet rhubarb puree and creamy vanilla ice cream.
- 125g butter
- 250g plain flour
- 2 tbsp water
- 300g shelled hazelnuts
- 300g caster sugar
- 3 eggs
- finely grated zest of 1 lemon
- 300g unsalted butter, cubed
- Begin with the pastry. Rub the butter into the flour to form a breadcrumb like mixture
- Add the water and mix with a knife to form a dough (you will probably need more water but add it little by little to prevent it becoming too wet)
- Knead lightly on a lightly floured surface until smooth. Wrap in cling film and place in the fridge for 30 minutes.
- Grease and line a fluted tart tin with a removable base (25cm diameter and 2.5cm deep tin)
- Roll out the pastry on a floured surface to about 3mm thick into a large round. Lift the pastry onto the rolling pin and drape into the tin.
- Press the pastry into the well greased tin and up the sides and prick all over with a fork. Place in the fridge for 30 minutes to rest.
- Preheat the oven to 190°C and when the pastry case has rested, line with parchment, fill with baking beans and blind bake for about 15-20 minutes and a further 5 minutes without the beans until the case is precooked and golden.
- To make the filling, roast the hazelnuts in the oven for about 5 minutes until warmed to release their flavour. To remove the skins, wrap in a tea towel and roll lightly and they should come away easily.
- Tip the nuts into a food processor with the sugar, eggs, lemon zest and butter. Pulse to combine.
- Fill the precooked case with the filling and bake for about 35-40minutes until golden and set, but still soft in the middle. Cover with foil if it begins to brown too much.
- Serve warm, dusted with icing sugar with a rhubarb and vanilla puree and ice cream.
Rhubarb and Vanilla Compote
- 700g rhubarb
- 15tbsp dark brown soft sugar
- ½ vanilla pod, halved and seeds removed
- Cut the rhubarb into 2cm chunks on the diagonal and place in a heavy bottomed pan. Add the sugar and the vanilla seeds and the pods.
- Heat gently to begin with until the sugar begins to melt and the rhubarb releases its juices. Then cook covered for about 15minutes
- Remove the lid and bubble gently for a further 15minutes until the rhubarb is broken down and sauce like. Discard the vanilla pod and serve warm with the tart.