Saturday, June 15, 2013

Peach and Hazelnut Crumble Tart

Graziana from Erbe in Cucina (Cooking with Herbs) is hosting both editions of Weekend Herb Blogging and this week I've given a simple peach tart a crunchy hazelnut topping.

peach and hazelnut crumble tart© by Haalo

Peach and Hazelnut Crumble Tart
Makes 1x22cm tart

Brown Sugar Shortcrust Pastry:
125 grams plain flour
75 grams softened butter, diced into small cubes
25 grams brown sugar
iced water
Filling:
6 peaches, sliced
ground hazelnuts
Crumble Topping:
50 grams self-raising flour
80 grams rolled oats
50 grams brown sugar
80 grams melted butter, cooled
80 grams roasted hazelnuts, roughly chopped

Make the pastry:
Sift the flour into a bowl and stir through the brown sugar - add the butter and using your fingertips, rub it through until it resembles breadcrumbs. Drizzle in enough iced water to form a dough. Knead briefly and roll into ball - flatten into a disc and wrap in plastic. Store in the fridge to let it rest for an hour.

Make the crumble topping:
Place the flour, oats, brown sugar and hazelnuts into a bowl - give it a brief stir and then pour over the melted butter - continue mixing until just combined.

Make the tart:
Roll out the pastry on a floured surface until 4mm thick. Carefully line the tart tin with pastry and cover with baking paper. Fill with pastry weights (rice or beans also work). Bake in a preheated 170°C oven for 15 minutes - remove paper and weights and cook for another 10 minutes.

Sprinkle the base with a couple of spoons of ground hazelnuts - top with the sliced peaches. Sprinkle the crumble topping evenly over the peaches.

Return the tart to the oven and cook until the pastry is golden and the topping is crisp - this should take around 25 minutes.

Let the tart sit in the tin until cooled before removing.

4 comments:

  1. A Perfect combo... this will be on our dinner party menus this summer!

    ReplyDelete
  2. I like crumbles, and I love the idea of using hazelnuts, I will try soon this recipe!

    ReplyDelete

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