Spicy Rhubarb and Hazelnut Tart
Spicy Rhubarb and Hazelnut Tart
Spicy, sweet and salty, not the usual tart!
🍏🍎🍏🍎🍏🍎🍏🍎 🍏🍎🍏🍎 🍏🍎🍏🍎 🍏🍎🍏🍎
See also:Soft Apple Cake
Ingredients for the dough:
- Wholemeal flour 250g
- Chopped hazelnuts 250g
- Butter 200g
- Sugar 150g
- Whole eggs 2
- Cinnamon powder one teaspoon
- Nutmeg and Clove Powder a pinch
- Salt a pinch
For the filling:
- Rhubarb jam 400g (recommended)
- Hazelnuts finely chopped 150g
Procedure:
As for the classic shortcrust pastry let the butter soften at room temperature and cut it into cubes, put it in a bowl and add two eggs and sugar 150g start mixing with a whisk, add cinnamon, nutmeg, and clove powder to taste (on sale you can find the pre-dosed sachet for desserts).
Add the flour 250g wholemeal and the finely chopped hazelnuts 250g and mix by hand until you get a firm dough that we will let rest 1 hour in the fridge.
Let's prepare a buttered and floured cake mould or use a silicone one.
Roll out the dough on a clean and lightly floured surface with a thickness between 4 and 6 mm and place it in the mould shaping the edges.
Fill it with rhubarb marmalade (recommended) but you can change the taste as you like, then sprinkle with hazelnut grains evenly.
Cooking:
Cook at 180° in static mode for 25 minutes.
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