A delicious and very simple recipe combining the sweetness of hazelnuts with the sour lemon.
It should be consumed within a few days because it must be left at room temperature to prevent the pastry becoming too moist and losing its crunchiness.

Hazelnut-lemon tart

  • Preparation time: 3 hours
  • Ingredients for a 24 cm cake pan
  • Difficulty: Easy recipe

  • Ingredients
  • For the pastry:
  • 9 oz (250 grams) of pastry flour
  • 3 oz (100 grams) of icing sugar
  • 3 oz (100 grams) of butter
  • 1 egg
  • 1 pinch of salt
  • For the filling:
  • 10 oz (300 grams) of roasted and ground hazelnuts
  • 7 oz (200 grams) of sugar
  • 3 eggs
  • 2 tablespoons of liqueur (Rum)
  • 5 tablespoons of lemon marmalade
  1. Instructions
  2. Prepare the pastry. In a bowl, whisk the butter with the icing sugar. Add the egg and then the flour and salt. Stir quickly. Roll up the mixture and cover it with film. Put it to rest in the refrigerator for at least two hours.
  3. Prepare the filling. Toast the hazelnuts in a hot oven at 250°F for ten to fifteen minutes. As soon as they’re cold, grind them in a blender with a spoonful of sugar taken from the total.
    Whip the egg yolks with the sugar and, separately, the whites until stiff peaks. Add the hazelnuts to the egg yolk mixture and mix well. Add the liqueur.
  4. Fold the whipped egg whites, mixing gently with a spatula from bottom to top.
  5. Preheat the oven to 350°F.
  6. Roll out the short crust pastry between two sheets of baking paper to a thickness of 4 mm.
  7. Put the short crust pastry disc in a greased and floured tart pan. Prick the base with a fork, then leave in the refrigerator for a few minutes. Proceed with the blind baking of pastry for about ten to fifteen minutes. Remove from the oven and fill the tart with the jam, then pour the hazelnut filling on top.
  8. Cook for another twenty to thirty minutes.

Tips to ensure the success of the dish:

  •  To grind the dried fruit and ensure they don’t the lose the oil, blend in the mixer when cold and add a spoonful of sugar taken from the total.
  •  If you don’t like lemon jam, you can also use sour cherries or, if it’s for children, hazelnut cream.
  •  The blind baking should be done with a sheet of parchment paper placed on top and weight (to ensure it doesn’t swell) created with ceramic balls or dried beans.
  • The timing of cooking in the oven is indicative because each oven cooks differently. The pastry should not darken too much.