Recipe for thin tart of blood orange and hazelnut, a dessert for citrus lovers
It is a pity that blood oranges are difficult to find in regular stores. The season is not as long as that of other citrus, so it is worth taking advantage of when we have specimens nearby to enjoy its fantastic flavor. This fine blood orange and hazelnut tart is a great option to surprise at home with a very simple dessert.
I really like the taste of sanguines, but if your fruit is too acidic they could be caramelized slightly before being placed in the pie crust. But if we cut them finite, removing the white part, and sprinkle them with brown sugar, for my taste it does not need more. The ground hazelnut brings a great touch to the dough, although it can be omitted if we do not have it on hand.
IngredientsFor 8 people
- Pastry flour 100 g
- Whole flour 20 g
- Ground hazelnut 20 g
- Egg L 1
- Chemical yeast (1/2 teaspoon) 2 g
- Baking soda (1/2 teaspoon) 3 g
- Salt 1 pinch
- Unsalted butter 45 g
- Blood orange 4
- 2 tablespoons brown sugar
How to make a thin blood orange and hazelnut tartDifficulty: easy
- Total time 1 h 5 m
- Elaboration 15 m
- Cooking 50 m
Preheat the oven to 180ºC and grease a low round pan, or cover the bottom with parchment paper. Place the flour, the whole flour, the ground hazelnut, the sugar, the vanilla sugar, the chemical yeast, the baking soda and the salt in a container. Mix well with a few rods.
Add the egg and the butter cut into pieces. Lightly beat with the rods and then mix by hand, squeezing the dough well to incorporate the butter, until obtaining a homogeneous dough, somewhat sticky but malleable. Place in the mold, tightening well, leaving the edges slightly thicker.
Peel the blood oranges lively, without leaving too much white and discarding the possible bones. Cut into not very thick sheets. Distribute in the mold, covering the maximum possible surface. Sprinkle with brown sugar and add a couple tablespoons of hazelnut or almond crocanti. Bake for about 45-50 minutes.
With what to accompany the thin tart of blood orange and hazelnut
Delicious for dessert or snack, this fine tart of blood orange and hazelnut is full of comforting aromas and is not heavy at all. The taste of the sanguine is very refreshing and combines very well with the slightly crunchy base, and we could even accompany it with a bit of good cream or a scoop of ice cream, if we are capricious.
Tags: Fish Meats And Birds Desserts