Recipe Archives->Pies->Cherry Hazel Tart

Cherry and Hazelnut Tart (Crostata di Ciliege)
Serves 12.

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

1/2 lb (700 grams) ripe cherries
12 oz (350 grams) mascarpone cheese
10 ml (2 teaspoons) vanilla extract
1 tablespoon (15 ml) brandy

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.

Printable version: cherry-hazel-tart.txt.