Cherry Hazelnut Tart Recipes

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CHERRY TARTS



Cherry Tarts image

At our house, we celebrate George Washington's birthday with this cherry dessert.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
3/4 cup sugar
3 tablespoons cornstarch
2 cans (14-1/2 ounces each) pitted tart cherries
1 tablespoon butter
1/4 teaspoon almond extract
4 to 5 drops red food coloring, optional

Steps:

  • In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.

Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

BOOZY CHERRY WALNUT TART



Boozy Cherry Walnut Tart image

Cherries in winter may sound counterintuitive, but like frozen peas and corn, frozen cherries are, well, pretty good. Baked on a bed of easy press-in crust, the boozy cherries sink into the almost-frangipane mixture which soaks up much of the juiciness cherries are known for. The trick to a nice, crunchy bottom tart shell is baking longer than you think, so make sure you give it the full time recommended.

Provided by Alison Roman

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 2/3 cups/215 grams all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted
1 cup/90 grams walnut pieces or halves (or use almonds)
2 tablespoons unsalted butter, chilled
1/4 cup plus 1/3 cup/115 grams granulated sugar, plus more for finishing the tart
5 tablespoons/40 grams all-purpose flour
Kosher salt
1 large egg
1 pound/455 grams pitted cherries, thawed if frozen
2 tablespoons bourbon
2 tablespoons finely grated orange zest

Steps:

  • Make the crust: Mix flour, sugar and salt in a medium bowl. Pour butter over the dry ingredients and, using your hands, mix together until you've got a Play-Doh-like texture.
  • Press crust into a 9-inch tart pan with a removable bottom. (Alternatively, use a 9-inch cake pan lined with parchment; the crust can go about 3/4 inch up the sides of the pan.) Set aside.
  • Make the filling: Heat oven to 350 degrees. Toast walnuts on a rimmed baking sheet until well browned and fragrant, 5 to 8 minutes; remove from heat and let cool.
  • Pulse walnuts, butter, 1/4 cup/50 grams sugar, 2 tablespoons flour and a pinch of kosher salt in a food processor until finely ground. Add the egg and pulse just to blend. Spread walnut mixture on the bottom of the prepared crust.
  • Toss cherries with bourbon, orange zest, remaining 1/3 cup/65 grams sugar, remaining 3 tablespoons flour and a pinch of salt. Scatter cherries over the walnut mixture and sprinkle with a bit more sugar to finish.
  • Place tart on a rimmed baking sheet lined with foil and bake until the crust is golden brown at the edges and the cherries are thick and saucy, 55 to 65 minutes. Let cool at least 30 minutes before removing from the pan and slicing. (If you can wait an hour to let the juices fully settle, even better.)

HOLIDAY CRANBERRY-HAZELNUT TARTS



Holiday Cranberry-Hazelnut Tarts image

Sweet cranberry and nut tarts in a caramel custard. They make a delicious alternative to cookies and cakes at holiday parties.

Provided by JDog

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 60

Number Of Ingredients 11

60 pre-baked mini phyllo dough shells
2 cups shelled hazelnuts
1 cup dried cranberries
6 tablespoons unsalted butter
1 cup packed brown sugar
½ teaspoon salt
⅛ teaspoon ground cloves, or more to taste
3 large eggs
½ cup light corn syrup
1 tablespoon molasses
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.
  • Chop hazelnuts and cranberries into small pieces by hand or in a food processor.
  • Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.
  • Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.
  • Bake in the preheated oven until golden and set, about 25 minutes.

Nutrition Facts : Calories 93.7 calories, Carbohydrate 10.9 g, Cholesterol 12.4 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 35.8 mg, Sugar 6 g

CHERRY LINZERTORTE



Cherry Linzertorte image

Categories     Cookies     Food Processor     Fruit     Nut     Dessert     Bake     Christmas     Cherry     Winter     Hazelnut     Party     Jam or Jelly     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 1/4 cups hazelnuts (about 5 ounces), toasted, husked, cooled
2 1/3 cups all purpose flour
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3 large egg yolks
1 tablespoon vanilla extract
1 1/2 cups cherry preserves (preferably imported; about 18 ounces)
Powdered sugar (optional)

Steps:

  • Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Combine nuts and 1/3 cup flour in processor; finely chop nuts. Transfer mixture to large bowl. Add remaining 2 cups flour and next 5 ingredients to bowl; whisk to blend. Add butter. Using electric mixer at low speed, blend ingredients until coarse meal forms (this will take several minutes). Add egg yolks and vanilla. Beat until moist clumps form. Gather dough into ball. Press 1 1/2 cups (packed) dough over bottom and up sides of prepared pan; spread preserves in dough. Roll remaining dough on sheet of parchment paper to 13x10-inch rectangle. Freeze rectangle 5 minutes to firm. Cut twelve 1/2-inch-wide strips lengthwise from rectangle. Arrange 6 strips across torte, spacing evenly. Arrange 6 more strips across torte in opposite direction, forming lattice. Seal ends of strips to dough edge, trimming excess. Reserve all dough scraps to make cookies, if desired.
  • Bake torte until crust is golden brown and preserves are bubbling thickly, about 40 minutes. Cool torte completely on rack. (Can be made 2 days ahead. Cover with foil; store at room temperature.)
  • Push bottom of pan up to free torte from pan. Sift powdered sugar over edge of torte, if desired, and serve.

CHERRY HAZELNUT TART



Cherry Hazelnut Tart image

Make and share this Cherry Hazelnut Tart recipe from Food.com.

Provided by txzuckerbaeckerin

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1 (15 ounce) package pie crusts, 2 folded crusts refrigerated and ready to use
1 (16 ounce) can cherry pie filling
1 teaspoon lemon zest
1/8 teaspoon cinnamon
1/2 cup hazelnuts, toasted skinned and chopped
1 egg
1 tablespoon water
1 tablespoon sugar

Steps:

  • Preheat oven to 425°F.
  • Unfold the ready to use pie crust on a lightly floured surface.
  • With fluted pastry wheel, cut 12 stripes, 3/4-inch wide.
  • Reserve 2 strips for other uses.
  • Unfold second pie crust and fit into a 9-inch tart pan with removable bottom; trim rim.
  • Mix pie-filling, lemon zest and cinnamon and spread on the crust.
  • Sprinkle with chopped nuts.
  • Evenly arrange 5 strips across the top in a parallel fashion with 1 inch space in between.
  • Lay second layer of strips in an angle over the first layer to form lattice look.
  • Mix egg and water, brush on lattice, sprinkle with sugar.
  • Bake at 425°F until crust is browned and the filling is bubbly, about 20 minutes.
  • Let cool on rack for 15 minutes.
  • Remove pan side.
  • Great with heaps of lightly sugared whipped cream.

BLUEBERRY HAZELNUT FRANGIPANE TART



Blueberry Hazelnut Frangipane Tart image

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup all-purpose flour
1/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter, cold and cut into pieces
1 egg yolk
1 teaspoon heavy cream
1/8 teaspoon vanilla extract
5 ounces hazelnuts, toasted, peeled, and cooled
2/3 cup sugar
10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into pieces
2 eggs
1/4 teaspoon pure vanilla extract
2 teaspoons all-purpose flour
3 cups fresh blueberries, picked over
1 cup apricot jam
1 1/2 tablespoons water

Steps:

  • Pate Sucree: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolk, cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Roll out dough to fit a 10-inch tart pan with a removable bottom, lightly press it into the pan, and chill for at least 30 minutes.
  • Filling: Preheat the oven to 375 degrees F.
  • In a food processor fitted with a metal blade, pulse the hazelnuts and sugar just until sandy. Do not overprocess, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth. Spoon into the unbaked tart shell.
  • Spread 1 cup of the blueberries in a single layer over the frangipane. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes. Let cool to room temperature.
  • In a medium saucepan, bring the jam and water to a boil. Immediately turn off the heat. Working quickly, add the remaining blueberries all at once and fold gently with a spatula until evenly coated. Pour into the center of the tart and gently spread over the entire surface. Let cool until set, then remove the sides of the pan. Serve at room temperature.

DEEP DISH CHERRY PIE WITH HAZELNUT CRUST



Deep Dish Cherry Pie with Hazelnut Crust image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cups confectioners' sugar
2 eggs
3 1/4 cups flour
1/2 cup finely ground peeled and toasted hazelnuts
2 1/2 pounds fresh or thawed frozen cherries or 2 (16-ounce) cans pie cherries
6 tablespoons cornstarch
1 1/2 cup granulated sugar
1/2 teaspoon freshly grated ginger, optional
2 teaspoons freshly squeezed lemon juice
6 large ramekins or oven proof individual baking dishes, 8 to 12-ounce capacity
Rolling pin
Large round cutter, (diameter of outside of ramekins, can use ramekins as guide)

Steps:

  • In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add the confectioners' sugar and mix. Add the eggs and mix. Add the flour and mix until almost incorporated. Add the hazelnuts and mix just until smooth, being careful not to over mix the dough.
  • Form the dough into 2 disks and wrap in plastic wrap. Chill at least 2 hours or overnight. If the dough is refrigerated overnight, remove it from the refrigerator 30 minutes before using. Roll out both disks, cut them out a little bigger than the size of your individual baking dishes, and chill while you make the filling.
  • Preheat the oven to 375 degrees F. Drain the cherry juices into a medium saucepan; you should have about a cup of juice. Add the cornstarch, sugar, ginger, if using, and lemon juice, and bring to a simmer over medium heat, stirring to dissolve the cornstarch. When thickened, turn off the heat, stir in the cherries, and set aside to cool slightly.
  • Divide the cherry filling among the baking dishes. Carefully place the rolled-out crusts on top. To decorate them, brush the surface of the crust with milk, sprinkle lightly with sugar and use a sharp small knife to make a cross hatching pattern, cutting one vent hole in the center. You may also cut out strips from the leftover dough, and make designs or cherries from it, and adhere them to the top with a little water. Then wash with milk and sprinkle with sugar.
  • Place the pies on a sheet pan to catch any juices that boil over. Bake until the crust is golden brown and the juices are bubbling at the vents, 25 to 30 minutes. Let cool to room temperature. Serve at room temperature.

PEAR-HAZELNUT TART



Pear-Hazelnut Tart image

The topping for this yummy pear tart is quite sweet so I only add very little sugar to the pastry but you can make the tart with regular sweet shortcrust pastry if you like.

Provided by Lena

Categories     Fruit Tarts

Time 2h35m

Yield 8

Number Of Ingredients 14

1 ½ cups all-purpose flour, plus more for dusting
2 tablespoons all-purpose flour
7 tablespoons unsalted butter, plus more for greasing
1 large egg
1 tablespoon white sugar
1 tablespoon cold water
1 pinch salt
½ cup hazelnuts
4 tablespoons unsalted butter
¼ cup white sugar
2 teaspoons vanilla sugar
¼ cup heavy cream
1 large egg
2 large pears - peeled, cored, and sliced

Steps:

  • Grease an 8-inch tart pan.
  • Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
  • Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
  • Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
  • Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
  • Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 37.8 g, Cholesterol 98.7 mg, Fat 24.5 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 42.9 mg, Sugar 13.4 g

CHOCOLATE HAZELNUT TART



Chocolate Hazelnut Tart image

Categories     Milk/Cream     Food Processor     Chocolate     Nut     Dessert     Bake     Chill     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 17

For tart shell
1/2 cup hazelnuts, toasted and any loose skins rubbed off in a kitchen towel, then cooled completely
1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into pieces
1 large egg
1 teaspoon vanilla
For chocolate filling
7 ounces semisweet chocolate, finely chopped
1/2 cup whole milk
1/4 cup sugar
1/4 teaspoon salt
2 large egg yolks
1 teaspoon vanilla
1 cup crème fraîche
Special equipment: a 9- by 1-inch fluted round tart pan with removable bottom; pie weights or raw rice

Steps:

  • Make tart shell:
  • Preheat oven to 350°F.
  • Pulse hazelnuts with flour, sugar, and salt in a food processor until finely ground (be careful not to grind to a paste), then add butter and pulse until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Add egg and vanilla and pulse just until mixture begins to clump.
  • Press dough evenly over bottom and up side of tart pan and chill 10 minutes. Line tart shell with foil and fill with pie weights. Bake in middle of oven until pale golden along rim, about 15 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 10 minutes more. Cool in pan on a rack 10 minutes.
  • Reduce oven temperature to 325°F.
  • Make filling while shell cools:
  • Put chopped chocolate in a bowl. Bring milk, sugar, and salt to a boil in a 1-quart saucepan over moderate heat, stirring, then pour milk over chocolate in bowl and let stand until chocolate is melted, about 1 minute. Whisk until smooth, then whisk in yolks and vanilla. Whisk in crème fraîche and pour into crust.
  • Bake tart in middle of oven until just set, 20 to 25 minutes. Cool completely in pan on rack. Chill until firm, at least 1 hour, then bring to room temperature before serving.

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From ricardocuisine.com


CREATING A CHERRY HAZELNUT TART RECIPE - PASTRY & BAKING - EGULLET …
2011-09-17 I'm tired of the pecan, pecan-cranberry, cranberry-walnut tart varieties I've been making over the past 10 years. I want to do a cherry and hazelnut version - but not a chocolate/cherry/hazelnut (that would be too easy. Chocolate ganache, dried cherries, hazelnuts. Where's the challenge?!).I have...
From forums.egullet.org


CRANBERRY, HAZELNUT AND SHERRY TART - WAITROSE
Put the butter, caster sugar, vanilla, lemon zest and a good pinch of salt in a food processor. Whizz until light and fluffy. Add to the nuts with the eggs, flour and sherry. Beat until fully combined. 3 Transfer the mixture to the pastry case and smooth out. Scatter over the cranberries (no need to defrost if frozen) and demerara sugar.
From waitrose.com


PERFECT ALMOND FRANGIPANE CHERRY TART WITH
2021-06-07 Blind bake with the beans for 20 minutes at 160°C or 320°F. Remove the beans, brush the crust with a bit of egg white. Bake a further 5 minutes open without the beans at 140°C or 284°F. Remove the baked crust and let it fully chill down keeping it in its tin.
From pantsdownapronson.com


TART-CHERRY NUT BREAD - FAIRVIEW FOODIEFAIRVIEW FOODIE
Preheat oven to 350˚. Pit and cut tart cherries in half. Set on paper towel to drain a few minutes. In a large bowl add the egg, oil, juice, and milk. Stir well. Add baking powder, baking soda, cinnamon, salt, and sugar. Stir again. Add the flour and mix well.
From fairviewfoodie.com


CHERRY AND HAZELNUT FRANGIPANE TART - COOK (ALMOST) ANYTHING AT …
2007-01-16 Cherry and Hazelnut Frangipane Tart [Makes 1 x 23cm/9 inch square tart] ½ portion Pasta Frolla (or your favourite sweet shortcrust pastry) 2 cups poached cherries, well drained 120 grams softened butter, cut into small cubes 120 grams caster sugar 3 duck eggs, at room temperature (you can use chicken eggs) 120 grams hazelnut meal pearl sugar pure …
From cookalmostanything.com


CHERRY AND HAZELNUT FRANGIPANE TART | FRANGIPANE TART, SWEET TARTS, …
Oct 6, 2012 - A blog focused on cooking with easy recipes for all tastes. Oct 6, 2012 - A blog focused on cooking with easy recipes for all tastes. Oct 6, 2012 - A blog focused on cooking with easy recipes for all tastes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


27 OH-SO-GOOD TART CHERRY RECIPES TO CHERISH AND RELISH
2022-02-21 12. Tart Cherry Lime Granita. It’s possible to make and serve this Italian ice dessert anytime, but it’s best enjoyed during the summer-cherry season, to be exact. Toss fresh or frozen pitted tart cherries, sugar, and lime juice in a food processor, blend …
From cookingchew.com


RECIPES > DESSERTS > HOW TO MAKE HAZELNUT CHERRY TART
How To make Hazelnut Cherry Tart's Videos. Apricot Frangipane Tart Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts. To print the recipe check the full recipe on my blog: Ingredients Makes about 10-12 servings Pate Sucree 1 1/4 cups (160g) all-purpose flour 1/4 …
From mobirecipe.com


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