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- Cherry and Hazelnut Tart
- (Crostata di Ciliege e Nocciola)
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Ingredients:
For the Pastry:
7 oz (200 grams) plain white or Italian type 00 flour
Pinch of salt
5 oz (150 grams) unsalted butter
4 oz (100 grams) icing sugar
2 oz (50 grams) chopped, toasted hazelnuts
1 egg yolk
For the Topping:
1.5 lb (700 grams) ripe cherries
12 oz (350 grams) mascarpone cheese
10 ml (2 teaspoons) vanilla extract
1 tablespoon (15 ml) brandy
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- Directions:
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- Sift the flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
Stir in 3 oz (75 grams) of the sugar and the hazelnuts.
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- Stir in the egg yolk and about 2 teaspoons (10 ml) water and mix to form a dough.
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- Wrap in greaseproof paper and chill in the fridge for 30 minutes.
In the meantime, stone the cherries.
Pre-heat the oven to 375° F (190° C).
On a lightly floured surface, roll out the pastry and use to line a loose-bottomed 11 inch (28 cm) flan tin.
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- Prick the base.
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- Line with greaseproof paper and weigh down with baking beans.
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- Bake in the oven for about 15 minutes until the sides of the pastry are crisp.
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- Remove the lining and beans and return to the oven for 5 minutes until the bottom is crisp.
In a large bowl, combine the mascarpone cheese with the remaining 1 oz (25 grams) icing sugar, the cherries, vanilla extract and brandy.
Spoon into the cooked pastry case and serve. Serves 12.
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- That's it!
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