If you are looking for something new this holiday season, here is a recipe for an amazing tart (courtesy of Sqirl’s pastry chef, Meadow Ramsey).
Hazelnut-Rosemary Caramel Tort
1 cup, plus 2 Tablespoons of all purpose flour
1/4 cup of confectioners’ sugar
3/4 teaspoon of baking powder
1/2 teaspoon of fine sea salt
1-1/2 sticks of cold butter, cubed
2 large egg yolks
1-1/2 sticks of butter
1 Tablespoon of chopped rosemary
1-1/2 cup of hazelnuts
3 large eggs
3 large egg yolks
1 cup of packed light brown sugar
3/4 cup of brown rice syrup
1/4 cup of honey
1 teaspoon of fine sea salt
2 Tablespoons of heavy cream
1 Tablespoon of all-purpose flour
1 teaspoon of vanilla extract
Flaky sea salt (for garnish)
Whipped creme fraiche (for garnish/serving)
1. Make the pastry. In a food processor, pulse the flour with the confectioners’ sugar, baking powder, and fine sea salt. Add the butter and pulse until the mixture resembles coarse meal. Ad the egg yolks and 1 tablespoon of ice water and pulse until the pastry just comes together; add another tablespoon of ice water if it seems dry. Turn the pastry out on to a work surface and pat into a disk. Wrap in plastic and refrigerate until chilled (about an hour).
2. On a floured work surface, roll out the pastry to a 12-inch round. Ease the round into a 10-inch fluted tart pan with a removable bottom, pressing it into the corners and up the side. Trim off any overhang. Freeze the tart shell for 30 minutes.
3. Preheat the oven to 375 degrees. Line the tart shell with parchment paper and fill it with pie weights. Bake in the center of the oven for 20 minutes before removing the pie weights and parchment; bake for an additional 10-15 minutes longer, until it is lightly browned. Allow to cool completely.
4. Make the filling. In a small saucepan, melt the butter over moderate heat. Remove from the heat and add the rosemary (allow to steep for 20 minutes). Strain the butter into a small bowl and let cool.
5. Spread the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and golden (the skins should just be starting to split, about 12 minutes or so) . Let them cool slightly then transfer the nuts to a kitchen towel and rub together to remove the skins; let them cool completely. Coarsely chop the hazelnuts and spread them in your cooled tart shell.
6. In a large bowl, beat the whole eggs and yolks with the brown sugar, brown rice syrup, honey and fine sea salt. Gradually whisk in the rosemary butter then whisk in the cream, flour, and vanilla. Pour the filling into the tart shell and sprinkle the flaky sea salt on the top. Place the tart shell on a rimmed baking sheet and bake the tart for 50 minutes at 375 degrees (until the filling is set at the edge, but slightly jiggly in the center). Remove from oven and cool completely. Store in the refrigerator. Serve at room temperature (or just slightly chilled) with a dollop of whipped creme fraiche (or plain whipped cream).
Source: the November issue of Food & Wine magazine, p. 98.