Monday, 29 October 2012

Hazelnut tarte

The recipe is for a tin of 20cm of diameter.

The pie-pastry:
  • 100g of flour
  • 1/2 teaspoon of salt
  • 50g of butter
  • 0,4-0,5 dl of water

The filling:
  • 1 1/2 cup of hazelnuts
  • 1/3 cup of sugar
  • 1 small cup of milk
  • 1 egg

The icing:
  • 150g of icing sugar
  • 1-2 tablespoons of lemon juice
  • 1-2 tablespoons of hot water
  • (if wanted, add some rum or kirsch)

- Mix the ingredients for the pastry in a bowl and knit until  the pastry is homogeneous. Then flat it on a circle to fit the tin and transfer it to the tin, using baking parchment if necessary.
- Mix the ingredients for the filling in a bowl and fill the tin with it by adding the filling on top of the pastry.
-Cook for about 20-30 min. at 180°  in a preheated oven.
-When cooked, add the icing, which has been mix in a bowl, and spread it over the pie and let the pie cool down.


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