Ingredients
- Cookie Dough
- 1 cup unbalanced almonds
- 1/2 cup unbleached hazelnuts
- 1 1/2 cup unsifted all purpose flour
- 1/4 t salt
- 3/4 t ground cinnamon
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 t grated lemon zest
- 2 hard boiled eggs, finely sieved
- 1 t vanilla extract
- Filling
- 3 lbs (8 large) peaches
- 1 T lemon juice
- 1 1/2 cup mixed fresh blackberries, raspberries, washed and dried
- 1/2 cup granulated sugar
- 1/4 cup lightly packed light brown sugar
- 1/4 cup cornstarch
- 1/2 t ground cinnamon
- 1 large egg white
- 1 t water
- 2 T unsalted butter
Preparation
Step 1
At a glance:
Serves: 8-10
Pan: 11" metal tart
Pastry Prep: Unbaked
Oven temp: 375 degrees
Baking time: 50-60 minutes
1 Make cookie dough
Preheat oven to 325 degrees
Place the almonds and hazelnuts in a shallow pan with sides and lightly toast for 10-12 minutes
Cool
2 Place the nuts and 1/2 cup flour in the bowl of a food processor fitted with the steel blade
Process until the nuts are finely ground and the mixture starts to clump
Add the remaining flour, salt and cinnamon
Process until Casey and well blended
3 place the butter, sugar and lemon zest in the large bowl of a mixer fitted with the paddle
Mix on medium-low speed until blended
Add the yolks and vanilla and mix again
On low speed, blend in the flour-nut mixture, one half at a time
Mix just until it forms dough
4 remove 1/3 of the dough and shape it into a disk
Shape the remaining dough into a larger disk
Dust the disks with flour, cover with plastic wrap and chill 15-20 minutes
5 generously butter an 11" tart pan with a removable bottom
Remove the bottom of the pan from the outer ring and place it on a flat surface
Place the larger piece of pastry in the center of the metal disk
Sprinkle with flour and cover the dough with plastic wrap
Roll the pastry into an 11" circle using the metal disk as a guide
Remove the plastic and set the pastry lined disk into the outer ring
Unfinished