Hazelnut Pâte sablée crust filled with raspberries and hazelnuts from The Art of French Pastry, a new guide to French pastry by Jacquy Pfeiffer, co-founder of the French Pastry School.
Yield: one 9” tart
Pâte sablée made with hazelnut flour instead of almond flour
Make the pâte sablée, refrigerate overnight, then roll it out and line a 9” tart pan or ring. Let it rest in the refrigerator for several hours or preferably overnight.
- 5.3 oz/150 g raspberry jam, preferably homemade
- 1 oz/30 g whole hazelnuts, toasted and skinned
- 2.5/70 g hazelnut flour
- 2.5 oz/70 g confectioners’ sugar
- 0.07 oz/2 g cornstarch
- 0.07 oz/2 g cake flour
- 2.5 oz/70 g unsalted butter (82% fat), softened
- 0.02 oz/0.6 g sea salt
- 0.07 oz/2 g vanilla extract
- 1.7 oz/50 g whole eggs
- 0.4 oz/12 g dark rum
- 8.8 oz/250 g fresh raspberries
- Confectioners’ sugar for dusting
1. Preheat the oven to 325°F/160°C. Line a sheet pan with parchment paperor a silpat. Place the whole hazelnuts on the sheet pan and place in the oven for 15 minutes. Remove from the oven, cool for 15 minutes, and place them in a pastry bag. Hold the bag shut and gently roll over the nuts with a rolling pin, just to crush them into halves. Set aside.
2. Sift together the hazelnut flour, confectioners’ sugar, cornstarch, and cake flour in a medium bowl.
3. Place the soft butter, sea salt, and vanilla in the bowl of a mixer fitted with the paddle and mix at medium speed for 1 minute. Turn off the machine, scrape down the sides of the bowl, and add the nut flour mixture to the machine. Mix at medium speed for 1 minute. Gradually add the egg and mix at medium speed until it is incorporated, which should take no more than 2 minutes. Add the rum and mix until incorporated. Scrape down the sides of the bowl and transfer the mixture to a pastry bag fi tted with a ½” round tip if desired.
4. Remove the tart ring or pan lined with the hazelnut sablée dough from the refrigerator. With a fork or dough docker, poke holes in the dough every inch. Pipe or spoon the cream over the bottom of the crust in an even layer, then use an offset spatula to smooth.
5. Bake the tart for 40 minutes, until the cream and the crust are golden brown and the tip of a paring knife comes out clean when inserted. Remove from the oven, let cool on a wire rack for 30 minutes, then remove the tart from the ring.
6. With a small offset spatula, spread the raspberry jam over the surface in an even layer. If the jam is too stiff to spread easily, warm it slightly first.
7. Place the fresh raspberries on the jam, distribute the roasted hazelnuts among the raspberries if serving right away, and dust with confectioners’ sugar. If not serving right away, wait until serving before you arrange the hazelnuts and dust with confectioners’ sugar.
Excerpted from "The Art of French Pastry" by Jacquy Pfeiffer. Copyright © 2013 by Jacquy Pfeiffer. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.