Cherry Hazelnut Tart
Recipe GLPRae2ef24c653e66
An elegant rustic tart featuring a buttery, hazelnut-enriched pastry crust filled with fresh cherries and a glossy cherry-amaretto glaze. The toasted hazelnuts add a rich, nutty depth to the shortbread-style base, while the warm preserves and liqueur create a sophisticated fruit topping. Perfect for a summer dessert.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1¼ cups whole shelled hazelnuts
8 ounces unsalted butter, room temperature
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
8 ounces cherry preserves
2 tablespoons amaretto liqueur
2½ to 3 cups fresh cherries, stemmed and pitted
Directions
Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet in a single layer. Toast for approximately 10 minutes, stirring occasionally, until the skins loosen and the nuts are lightly browned. Remove from oven and let cool completely. Once cooled, rub the hazelnuts between your hands or in a clean kitchen towel to remove as much loose skin as possible.
Transfer the roasted, skinned hazelnuts to a food processor and pulse until coarsely ground (some texture should remain; do not grind into a fine powder). Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine softened butter and sugar. Beat on low speed for about 1 minute until combined. Add the egg and vanilla extract, continuing to beat on low until the mixture is well combined, scraping down the bowl as needed.
Add the ground hazelnuts and flour to the butter mixture. Mix on low speed until a cohesive dough just forms; do not overmix. Divide the dough in half and shape each into a flat disc. Wrap one disc tightly in plastic wrap and refrigerate or freeze for future use.
Press the remaining dough disc evenly into a 13¾" × 4¼" rectangular tart pan with a removable bottom, covering the bottom and sides. Prick the entire surface with the tines of a fork to prevent puffing. Refrigerate the lined pan for 30 minutes.
Place the chilled tart pan in the preheated 350°F oven and bake for approximately 20 minutes, until the crust is set and very lightly golden on top. It will continue to firm as it cools. Remove from oven and allow to cool to room temperature on a wire rack.
While the tart shell cools, combine the cherry preserves and amaretto liqueur in a small saucepan. Heat over medium heat for about 5 minutes, stirring occasionally, until the mixture is warm and slightly thinned. Remove from heat.
Once the tart shell has cooled completely, arrange the fresh pitted cherries in a single, even layer across the entire surface of the tart. Carefully pour or brush the warm cherry-amaretto glaze evenly over the top of the cherries, covering them completely.
Allow the tart to set at room temperature for about 10 minutes before serving. Serve at room temperature.
