Search no further for a unique, tangy, fruity and acidic treat to present at your next summer function. It’s beautiful thin lightly golden crust gives the tart a sturdy base for the bouncing, translucent, quince curd to sit. Take this dish to any pi…
nic and be sure to turn heads. It’s beautiful to look at and even better to bite into. Best described as having summer melt away in your mouth. Pure decadency!
- 140 grams softened butter
- 90 grams powdered sugar
- 40 grams ground hazelnuts
- 1 whole egg
- 1 egg yolk
- 1/2 vanilla bean
- 230 grams flour
- At slow speed, using the robot, knead the butter to get a very soft texture. Add the powdered sugar mixing constantly until you obtain a creamy texture. Add the ground hazelnuts while bringing the dough to the center of the bowl. Add the egg and the yolk, the vanilla, and finish by quickly adding almost all the flour mixed with 4 pinches of salt in 2 or 3 increments.
- Finish working the dough on your lightly floured work surface, crushing it with the palm of your hand in 2 or 3 strokes,adding the rest of the flour. Form a ball, wrap it in a plastic film, and let it rest for 2 or 3 hours in the refrigerator, ideally overnight.
- Preheat oven to 180 degrees Celsius.
- Remove the dough from the refrigerator and leave at room temperature for 15 minutes before working it (otherwise it may break). On a lightly floured surface, roll out the dough, cut it in the shape of the little tartelettes with a cookie cutter and bake them in silicone molds for 17-20 minutes for them to brown. Let them cool on a rack. You can bake them 1-2 days in advance provided you keep them in an airtight container.
|Calories640Calories from Fat330|
|% DAILY VALUE|
|Calories from Fat330|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.