Chestnut Hazelnut Tarts Recipes

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CHERRY HAZELNUT TART



Cherry Hazelnut Tart image

Make and share this Cherry Hazelnut Tart recipe from Food.com.

Provided by txzuckerbaeckerin

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1 (15 ounce) package pie crusts, 2 folded crusts refrigerated and ready to use
1 (16 ounce) can cherry pie filling
1 teaspoon lemon zest
1/8 teaspoon cinnamon
1/2 cup hazelnuts, toasted skinned and chopped
1 egg
1 tablespoon water
1 tablespoon sugar

Steps:

  • Preheat oven to 425°F.
  • Unfold the ready to use pie crust on a lightly floured surface.
  • With fluted pastry wheel, cut 12 stripes, 3/4-inch wide.
  • Reserve 2 strips for other uses.
  • Unfold second pie crust and fit into a 9-inch tart pan with removable bottom; trim rim.
  • Mix pie-filling, lemon zest and cinnamon and spread on the crust.
  • Sprinkle with chopped nuts.
  • Evenly arrange 5 strips across the top in a parallel fashion with 1 inch space in between.
  • Lay second layer of strips in an angle over the first layer to form lattice look.
  • Mix egg and water, brush on lattice, sprinkle with sugar.
  • Bake at 425°F until crust is browned and the filling is bubbly, about 20 minutes.
  • Let cool on rack for 15 minutes.
  • Remove pan side.
  • Great with heaps of lightly sugared whipped cream.

CHOCOLATE-HAZELNUT TART



Chocolate-Hazelnut Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup sugar
2 tablespoons all-purpose flour
3 eggs, beaten
1 1/2 cups peeled, chopped, and toasted hazelnuts
8 ounces bittersweet chocolate chips (about 1 cup)
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 store bought frozen pie crust, defrosted

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
  • Cool the tart for at least 30 minutes before serving.

PEAR AND HAZELNUT FRANGIPANE TART



Pear and Hazelnut Frangipane Tart image

A simple and nutty fall dessert.

Categories     Gourmet     Dessert     Bake     Tart     Fall     Pear     Hazelnut     Fruit     Nut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 10 servings

Number Of Ingredients 10

1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tart shell
3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained

Steps:

  • Preheat oven to 350°F.
  • Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
  • Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
  • Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

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