Garden Fresh Strawberry, Amaretto and Hazelnut Tart
Inspired by a favorite berry in my garden, I have paired flavors that enhance the quality of the tart to add depth of flavor and a signature touch.
Ingredients
Pastry
- 1/2 cup pastry flour
- 1/4 cup unsalted butter, chilled
- 1/4 tsp fleur de sel and freshly ground black pepper
- 1-2 Tbsp sugar
- 1-3 Tbsp cold water
Filling
- 1 cup fresh strawberries, chopped into pea-size
- 1-2 Tbsp Amaretto
- 2 Tbsp chopped roasted hazelnuts (candied if desired). Save 1 Tbsp for topping the tart, and put 1 Tbsp in the filling. purchase roasted or roast in oven for 10 minutes at 400 degrees (Fahrenheit). Or see TSLL's recipe for Oregon Chocolate Chip Cookie for candied hazelnuts.
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 Tbsp chopped fresh basil
- 1-3 Tbsp sugar (to taste, depending upon freshness of strawberries) optional
Instructions
Pastry
- Place flour, sugar, salt and butter into the food processor and pulse until coarse, sand texture appears.
- Add cold water gradually, pulsing the food processor. When the dough comes together, no more water is needed. Based the humidity in your area, you may need less or more water. Gradually add one tablespoon at a time and watch the dough.
- Place the dough into a ball and then flatten into a disc. Wrap in plastic wrap and refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees.
Filling
- Make the filling while the pastry is chilling.
- In a small mixing bowl, add the chopped strawberries, Amaretto, 1 Tbsp of chopped hazelnuts (candied optional), spices - nutmeg and cinnamon, and chopped basil (sugar optional). Combine with a wooden spoon. Set aside.
- Roll out the dough on a floured and sugar hard surface. Have a prepared parchment lined baking sheet ready. Decide in what type of tart pan or ring you will be placing the dough. You can also bake without a pan/ring, and free-form making a mini galette.
- Place the dough in the tart pan, gently snuggling the dough into the corners and edges, careful not to tear it. Then take a rolling pin and roll over the top of the tart pan/ring cutting the excess dough off. If not using a tart pan/ring, lay the dough flat and pour the filling into the center of the dough, leaving a 1 1/2-2" edge that you will fold over the filling to create an edge. Fill the tart pan/ring now that the dough is in place. Top with 1 Tbsp of the chopped roasted hazelnuts.
- Bake for 20-25. Sometimes 30 depending upon your oven and how large your tart pan is. Check at 15 minutes. In my oven, with 4" tart rings, the tart was done at 20 minutes, but not ready at 17 minutes.
- Remove from the oven when the tart pastry is gold brown and the juices of the strawberry filling are bubbling. Let cool for 10-15 minutes and then enjoy warm. Pairing with vanilla gelato or enjoying alone. Either way, delish! Enjoy!