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Ingredientes
- 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
Direcciones
- In large bowl, stir together flour, grnd hazelnuts and salt.
- With pastry blender or possibly 2 knives, cut in butter and shortening till mix resembles coarse crumbs.
- In liquid measure, whisk egg yolk with vinegar; add in sufficient ice water to make 1/3 c. (75 mL).
- Gradually sprinkle over flour mix, stirring briskly with fork till pastry holds together.
- Press into disc; wrap in plastic wrap.
- Chill for at least 1 hour or possibly till chilled. (Make-ahead: Chill for up to 3 days.)
- On lightly floured surface, roll out pastry to 1/4-inch (5 mm) thickness.
- Place in 9-inch (23 cm) round or possibly square tart pan with removable bottom, trimming to fit.
- Line with foil; fill proportionately with pie weights or possibly dry beans.
- Bake in bottom third of 375 F (190 C) oven for 15 min; remove weights and foil.
- Bake for 10 to 12 min longer or possibly till pastry just starts to turn golden brown.
- Let cold. Reduce heat to 350 F (180 C).
- 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.
- Transfer hazelnuts to tea towel; rub off as much of the skins as possible; chop coarsely. Let cold.
- Scatter pine nuts and half of the hazelnuts proportionately into tart shell.
- Meanwhile, in bowl, vigorously whisk together sugar, corn syrup, butter, Large eggs, vanilla and vinegar; pour over nuts, smoothing top.
- Scatter remaining hazelnuts around edge of tart.
- Place tart on baking sheet.
- Bake in bottom third of 350 F (180 C) oven for about 35 min or possibly till just set and centre is jiggly.
- Let cold on rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 521 | |
| Calories from Fat 294 | 56% |
| Total Fat 34.02g | 43% |
| Saturated Fat 10.35g | 41% |
| Trans Fat 2.14g | |
| Cholesterol 100mg | 33% |
| Sodium 191mg | 8% |
| Potassium 217mg | 6% |
| Total Carbs 49.74g | 13% |
| Dietary Fiber 2.0g | 7% |
| Sugars 24.04g | 16% |
| Protein 7.73g | 12% |
