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Strawberry and rose hazelnut tart

Australian Gourmet Traveller recipe for strawberry and rose hazelnut tart.
Strawberry and rose hazelnut tart

Strawberry and rose hazelnut tart

William Meppem
10
30M
35M
1H 5M

Ingredients

Spiced hazelnut pastry

Method

Main

1.For spiced hazelnut pastry, beat butter, icing sugar and orange rind in an electric mixer until pale and fluffy (4-5 minutes), add yolks and beat to combine. Add remaining ingredients and mix until just combined. Form into a disc, wrap in plastic wrap and refrigerate until firm (2 hours).
2.Roll two-thirds of hazelnut pastry to 3mm-thick on a lightly floured piece of baking paper and line a 24cm-diameter tart tin. Trim edges and refrigerate until firm (30 minutes). Roll out remaining dough on a lightly floured piece of baking paper to a rough 24cm-long rectangle, place on an oven tray and refrigerate until firm (30 minutes).
3.Preheat oven to 180C. Combine strawberries, sugar, cornflour, rinds, juice and vanilla seeds in a bowl and fill pastry case.
4.Cut remaining pastry lengthways into 12mm-thick strips and form a lattice pattern over strawberry mixture, trimming overhanging ends. Brush pastry with eggwash, bake until crisp and golden (30-35 minutes), cool in tin for 30 minutes then remove and cool to room temperature. Dust with icing sugar and serve with extra strawberries and crème fraîche.

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