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Cherry and Hazelnut Tart
Cherry and Hazelnut Tart
(Crostata di Ciliege e Nocciola)
 
 
Ingredients:

For the Pastry:
7 oz (200 grams) plain white or Italian type 00 flour
Pinch of salt
5 oz (150 grams) unsalted butter
4 oz (100 grams) icing sugar
2 oz (50 grams) chopped, toasted hazelnuts
1 egg yolk

For the Topping:
1.5 lb (700 grams) ripe cherries
12 oz (350 grams) mascarpone cheese
10 ml (2 teaspoons) vanilla extract
1 tablespoon (15 ml) brandy
 
Directions:
 
Sift the flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.

Stir in 3 oz (75 grams) of the sugar and the hazelnuts.
 
Stir in the egg yolk and about 2 teaspoons (10 ml) water and mix to form a dough.
 
Wrap in greaseproof paper and chill in the fridge for 30 minutes.

In the meantime, stone the cherries.

Pre-heat the oven to 375 F (190 C).

On a lightly floured surface, roll out the pastry and use to line a loose-bottomed 11 inch (28 cm) flan tin.
 
Prick the base.
 
Line with greaseproof paper and weigh down with baking beans.
 
Bake in the oven for about 15 minutes until the sides of the pastry are crisp.
 
Remove the lining and beans and return to the oven for 5 minutes until the bottom is crisp.

In a large bowl, combine the mascarpone cheese with the remaining 1 oz (25 grams) icing sugar, the cherries, vanilla extract and brandy.

Spoon into the cooked pastry case and serve. Serves 12.
 
That's it!
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