Recipe from Jacquy Pfeiffer
Adapted by Martha Rose Shulman
- Total Time
- 1 hour 15 minutes, plus 24 to 48 hours’ chilling
- Rating
- 5(132)
- Notes
- Read community notes
When Martha Rose Shulman isn't developing Recipes for Health, she ghost-writes pastry cookbooks. If you’re a fan of Recipes for Health, or any of her cookbooks on healthful eating, you may be confused by this revelation. But, as she wrote in 2013, "I believe in a balanced diet, and sweets have a place in it; a little bit of chocolate can do a world of good." Enter this delectable hazelnut tart that she adapted from a recipe by the pastry chef Jacquy Pfeiffer, who founded the French Pastry School in Chicago. It is best eaten the day it is made. —Martha Rose Shulman
Featured in: A Health Maven’s Sweet Secret
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Ingredients
Yield:One 9-inch tart
- 290grams all-purpose flour (about 2⅓ cups), plus more for dusting
- 35grams hazelnut flour (about ⅓ rounded cup)
- 110grams confectioners’ sugar (about 1 cup)
- 175grams French-style 82 percent fat butter, such as Plugrà (6 ounces), plus more for greasing pan, at room temperature
- 3grams fine sea salt (about rounded ½ teaspoon)
- 3grams vanilla extract (about ½ teaspoon)
- 80grams egg yolk (about 5 yolks)
- 30grams whole hazelnuts, toasted and skinned (about ¼ cup)
- 70grams hazelnut flour (about ¾ cup)
- 70grams confectioners’ sugar (about ¾ cup)
- 2grams cornstarch (about ¾ teaspoon)
- 2grams cake flour (about 1 teaspoon)
- 70grams French-style 82 percent fat butter, such as Plugrà (2½ ounces), at room temperature
- Pinch of sea salt
- 2grams vanilla extract or paste (about ½ teaspoon)
- 1egg, beaten
- 12grams dark rum (about 1 tablespoon), optional
- 150grams good quality raspberry jam (about ½ cup)
- 250grams raspberries (9 ounces or about 2 cups)
- Powdered sugar, for dusting
For the Pâte Sablée
For the Tart
Ingredient Substitution Guide
Preparation
Step
1
Make the pâte sablée: Sift flour, 35 grams hazelnut flour and 110 grams confectioners’ sugar into separate bowls. Place 175 grams butter, 3 grams salt and sifted all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until flour and butter just come together. Add sifted hazelnut flour and confectioners’ sugar and mix on low until ingredients are just incorporated. Add vanilla extract and egg yolks and mix on medium just until ingredients come together. Scrape dough out of bowl and press into a ½-inch-thick rectangular block. Wrap airtight in plastic wrap and refrigerate overnight.
Step
2
Unwrap dough and cut into two equal pieces. Wrap one piece and refrigerate or freeze for use in another tart.
Step
3
Butter a 9-inch metal tart pan with a removable bottom very lightly and evenly. (If you can see the butter you have used too much.) Place parchment paper or a Silpat on a work surface and dust lightly with flour. Tap on the dough with a rolling pin to make it pliable. Roll dough out gently to about ¼-inch thickness, frequently rotating it a quarter turn clockwise. Work quickly so dough doesn’t warm up and become sticky.
Step
4
Cut a circle that is 1½ inches larger in diameter than tart pan. (An easy way to do this is to use a larger pan or ring as a guide; set it on top of the dough and cut around it.) Very lightly dust dough with flour; use a pastry brush to remove any excess flour. Wrap dough loosely around rolling pin to lift it up from work surface, then immediately unroll it onto tart pan. Gently guide dough down the sides of the pan, making sure that dough leaves no gap between the bottom edge of the sides of the pan and the bottom. Using a paring knife, trim away excess dough hanging over edges. Refrigerate tart shell, uncovered, for at least 1 hour and preferably overnight.
Step
5
Assemble the tart: Heat oven to 325 degrees. Place hazelnuts on a sheet pan lined with parchment and roast for 15 minutes. Remove from oven, cool for 15 minutes and place in a bag. Seal bag and gently roll over nuts with a rolling pin, just to crush them into halves. Set aside.
Step
6
Sift together 70 grams hazelnut flour, 70 grams confectioners’ sugar, the cornstarch and the cake flour.
Step
7
Place 70 grams butter, pinch of salt and the vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed for 1 minute. Turn off machine, scrape down sides of bowl and add hazelnut flour mixture. Mix at medium speed for 1 minute. Gradually add egg and mix at medium speed until incorporated, no more than 2 minutes. Add rum, if using, and mix until incorporated.
Step
8
Remove tart shell from refrigerator. With a fork, poke holes in the dough, 1 inch apart. Spoon or pipe hazelnut cream into bottom of shell. Using a small offset spatula, spread in a smooth, even layer.
Step
9
Bake tart for 40 minutes, until cream and crust are golden brown and the tip of a paring knife comes out clean when inserted. Remove from oven and cool on a wire rack for 30 minutes.
Step
10
Remove tart from the ring and, with a small offset spatula, spread raspberry jam over surface in an even layer. (If jam is too stiff to spread easily, place it in a small saucepan and warm it slightly first on top of the stove.) Arrange fresh raspberries on jam. Just before serving, distribute roasted hazelnuts among the raspberries and dust with powdered sugar. The tart is best when eaten the day it is made, but can be refrigerated for a day.
Tip
- There should be enough dough left over for a second tart shell.
Ratings
5
out of 5
132
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Cooking Notes
Vern
This is a really delicious tart--you could buy this in a bakery and pay $25 for it. It is time-consuming and we just used regular butter and it turned out fine. We made our own hazelnut flour by processing a few hazelnuts. Love it!
lisabeth
For all you perfectionists out there!! Having made this tart at least seven times, and after arriving to take this magnificent tart to its absolute peak of perfection: I heartily endorse using Bob’s Red Mill Super-Fine Almond Flour from blanched whole almonds!!
Sasha
This tart was good. If you like chocolate, I highly recommend that you drizzle some melted dark chocolate over the fresh raspberries. Its not nearly as complicated as it seems. Make sure to leave yourself enough time to chill the crust twice. Also I made hazelnut flour by grinding up hazelnuts in my vitamix.
jill
Okay, I am super critical of my own cooking. I like to take a recipe down to the floor (I.e., make jam from scratch, homemade broth, etc) andbuild up. I followed the instructions explicitly, and let the tart rest in the frig for 48 hours total. This tart - BAR NONE— was the best dessert I have ever made. Thanks for another home run, NYT! You are truly carrying me and my family through this pandemic!
tnt
I made this with store bought pie crust from Trader's Joe, and instead of the raspberry jam, I used a layer of dark chocolate ganache. came out amazing. next time i think i will put a layer of raspberry jam first before the dark chocolate ganache. great recipe!
Andrew
This was wonderful but took much longer than the estimate. We added a chocolate layer - 1/2 cup cream heated then mixed with 3.5 oz bittersweet chocolate. Poured on the jam layer before the toppings went on. Well worth it.
Ava
Delicious and beautiful! I made it with pistachios instead of hazelnuts, which complemented the raspberries very well (and the pale green with the bright red was visually lovely). Pulsing the pistachios with the flour (or with the confectioners sugar) made it much easier to grind them into nut flour, despite the oils. I used a magic bullet with the grinder blade.I’ve never made anything like this before. It’s a stunning and complex dessert that is amazingly easy to make! Tastes very French.
Amy
Seriously the best tart ever. My favorite tart shell to date too — easy to work with and doesn’t shrink or need blind-baking. (But does require a lot of resting time.) I added a layer of chocolate ganache under the jam layer, and drizzled chocolate ganache on top of the raspberries.
Belinda
Anyone subbed almond flour for hazelnut? Hazelnuts are crazy expensive.
Spencer Margolis
I made this tart for a party and everyone loved it! I will be making this again. Hazelnut flour can be very expensive so almond flour makes a fine substitute. This tart can’t get much better than it already is, but some cocoa powder in the crust and a layer of chocolate ganache would make this tart stand out!
Andrew
This was wonderful but took much longer than the estimate. We added a chocolate layer - 1/2 cup cream heated then mixed with 3.5 oz bittersweet chocolate. Poured on the jam layer before the toppings went on. Well worth it.
lisabeth
For all you perfectionists out there!! Having made this tart at least seven times, and after arriving to take this magnificent tart to its absolute peak of perfection: I heartily endorse using Bob’s Red Mill Super-Fine Almond Flour from blanched whole almonds!!
lisabeth
4 times out of the oven and it just gets better and better. Favorite thus far: a dusting of powdered sugar and a raspberry coulis framing this masterpiece! Today’s attempt: adding a layer of lemon curd because whoever said “too much of anything is too much” was wrong!
jill
Okay, I am super critical of my own cooking. I like to take a recipe down to the floor (I.e., make jam from scratch, homemade broth, etc) andbuild up. I followed the instructions explicitly, and let the tart rest in the frig for 48 hours total. This tart - BAR NONE— was the best dessert I have ever made. Thanks for another home run, NYT! You are truly carrying me and my family through this pandemic!
Sasha
This tart was good. If you like chocolate, I highly recommend that you drizzle some melted dark chocolate over the fresh raspberries. Its not nearly as complicated as it seems. Make sure to leave yourself enough time to chill the crust twice. Also I made hazelnut flour by grinding up hazelnuts in my vitamix.
Terry J
This was a dinner party hit! And beautiful to look at. It's a keeper.
tnt
I made this with store bought pie crust from Trader's Joe, and instead of the raspberry jam, I used a layer of dark chocolate ganache. came out amazing. next time i think i will put a layer of raspberry jam first before the dark chocolate ganache. great recipe!
Tamar
This is absolutely delicious, just follow the recipe.
background board
My favorite fruit tart recipe!
Vern
This is a really delicious tart--you could buy this in a bakery and pay $25 for it. It is time-consuming and we just used regular butter and it turned out fine. We made our own hazelnut flour by processing a few hazelnuts. Love it!
Aviva Garrett
An awesome tart, well worth all the time it takes.
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