Almond-Hazelnut with Fruit Glaze Tart

We like the almond-hazelnut combination. The hazelnuts add a little depth to the delicate almond flavor, making a sophisticated, flavorful tart. The simple Fruit Glaze complements its rich texture.

INGREDIENTS:

• 1 partially baked, 9-inch Tart Dough (recipe on page 237)
• 1/2 cup finely ground roasted almonds
• 1/2 cup finely ground roasted hazelnuts
• 1/2 cup butter
• 1/3 cup honey
• 2 eggs
• 1/4 teaspoon almond extract
• 1 teaspoon grated lemon rind
• 3/4 tablespoon flour
• apricot or orange glaze (see instructions in Fruit Glaze, below)
• sliced almonds or hazelnuts for garnish

INSTRUCTIONS:

1. Spread almonds and hazelnuts on a cookie sheet, and roast in a 350° oven for 5 minutes or until just slightly browned. Let cool before grinding.
2. Increase oven temperature to 400°.
3. In a mixing bowl, beat butter. Add honey, and beat until creamy. Add eggs, and mix. Add almond extract, lemon rind, ground nuts, and flour. Mix until blended.
4. Pour into a partially baked tart shell.
5. Bake for 25 minutes. Test with cake tester. The tart is done when the tester comes out dry.
6. Remove tart from oven, and glaze the tart while it is still warm. Sprinkle with sliced almonds or hazelnuts.

FRUIT GLAZE

Apricot, orange, and currant glazes are the most common glazes used and are the easiest to prepare. We like to use the currant glaze for tarts made with darker fruits such as cherries or berries. The apricot and orange are lighter glazes that can top nut tarts or those made with apricots, peaches, or bananas.

INGREDIENTS:

• 1/2 cup apricot jam
• 1 tablespoon rum or water

INSTRUCTIONS

• Use jam or jelly to make a glaze. A 12-ounce jar makes more than you need for a 9-inch tart, but the glaze keeps for months in the refrigerator.
• Empty the jar of jam or jelly into a small saucepan. Bring to a boil over medium heat.
• Apricot jam and orange marmalade are best pressed through a fine sieve to strain out pieces of fruit. We find this easier to do after the jam has been heated.
• Add 2 tablespoons brandy or liqueur and 2 tablespoons apple juice or water to the sieved jam. Return to the heat and bring to a boil, stirring constantly.
• Currant jelly need not be sieved, so simply heat it to boiling and add brandy or a favorite fruit liqueur, and some water or juice to thin.
• Spoon or brush glaze over the tart filling while both the glaze and tart are hot.