Hazelnut and Fresh Raspberry Tart
- 2/3 cup lightly roasted hazelnuts
- 1 1/4 cups all-purpose flour, divided
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 6 tablespoons butter or margarine, softened
- 1/3 cup firmly packed Domino® Light Brown Sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 (12 oz) jar (about 1 cup) raspberry preserves
- 12 ounces fresh raspberries
- Domino® Confectioners Sugar
In the bowl of a food processor, blend together hazelnuts with 1/4 cup flour for 30 seconds or until hazelnuts are finely ground. Add the remaining flour, cinnamon, salt and baking powder and process for 10-15 seconds, until thoroughly blended.
In mixing bowl, beat butter until creamy. Add sugar and continue beating 2-3 minutes. Scrape down the sides of bowl with a rubber spatula. Beat in the egg and vanilla; add flour mixture and combine well.
Press dough on bottom and up the sides of an ungreased 10-inch tart pan with removable bottom. Wrap the tart shell in plastic wrap and refrigerate for 30 minutes.
Option: to make individual tartlets, roll out pastry to 1/8-inch thickness; cut into 12 (2 1/4-inch) rounds. Press evenly into the bottoms and up sides of mini muffin cups. Repeat with remaining pastry. Follow directions for chilling.
Preheat oven to 375°F.
Spoon raspberry preserves in chilled tart shell(s), spreading evenly. Bake 25-30 minutes or until the filling is hot and bubbly. Cool tart on a wire rack for 1 hour.
Arrange the raspberries, pointed end up over the cooled raspberry filling. To serve, dust with confectioners' sugar.
To roast hazelnuts, position a rack in the center of the oven and preheat to 350°F. Spread the hazelnuts in a single layer on a baking sheet and roast for 8-10 minutes, shaking the pan 2 or 3 times until the nuts are golden beneath their skins. Wrap the nuts in a clean towel and cool completely. Transfer the nuts to a large strainer and rub them back and forth to remove the loose skins.