The hazelnut tart with jam is a dessert with a full flavor and an enveloping texture. The shortcrust pastry base holds a thin layer of jam, which adds a fruity and fresh note, and a rich filling of chopped hazelnuts, soft and fragrant. The result is a rustic yet elegant tart, perfect for breakfast, a snack, or as a dessert to share. If you love tarts, try the jam tart, the tart with cream and amaretti, the tart with milk cream or the Benevento tart.
Find among all my DESSERTS the one for you!
Follow my page FACEBOOK for daily kitchen inspiration!
OTHER TARTS
- Rest time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for making the hazelnut tart with jam
- 1 3/4 cups all-purpose flour
- 1/2 cup butter
- 2/3 cup sugar
- 1 egg
- 1 pinch salt
- 1 teaspoon lemon extract
- 3 tablespoons apricot jam
- 1/2 cup egg whites
- 1/2 cup sugar
- 1 teaspoon lemon extract
- 2 cups hazelnut flour
Tools
This post contains affiliate links
- Electric Whisks
- Baking Pans 8 x 10
Steps for preparing the hazelnut tart with jam
Prepare the shortcrust pastry by working the butter in pieces and the flour with your fingertips. Add sugar, the egg, salt, and lemon extract or grated organic lemon peel. Work until you have a smooth dough. Wrap it with plastic wrap, I already roll it out a little, and put it in the fridge to rest for about thirty minutes.
For the filling, whip the egg whites until stiff, gradually adding the sugar. Then gently incorporate the hazelnut flour, lemon extract, or grated lemon peel, and mix gently.
With the help of a little flour, roll out the shortcrust pastry and place it with parchment paper in the baking pan. Remove excess pastry. Prick the base with a fork. Spread with apricot jam. Cover with the hazelnut filling and bake at 350°F, static, for 40-45 minutes.
Let cool completely and after removing from the pan, serve with powdered sugar!
Storage
Keep for two or three days under a glass dome.
