I'm back at last for French Fridays with Dorie. I had planned to use my participation in this group to expand my non-sweet kitchen repertoire, but here I go again with a dessert. I'm still swooning over the French Pear Tart we made for Tuesdays with Dorie two years ago, so I couldn't pass up the chance to remake the tart with seasonal citrus.
But when I went to haul out my almond stash from the freezer, I saw a bag of ground hazelnuts tucked forlornly in the corner. "You were supposed to use us for that extravagant Christmas project that never panned out," they said. "We weren't cheap and we're not getting any younger in here. Come on! Switch it up!" (Yes, my baking ingredients talk to me. What, yours don't?)
I topped my go-to sweet tart crust with a thick paste of hazelnuts and sugar (with a splash of amaretto for kitschy fun) and carefully segmented, yet still awkward-looking, tangelo segments. The results were perhaps a bit more rustic-looking and toothsome than a straightforward almond tart would have been, but still well worth making. The hazelnuts produced a thicker, heartier cream than the almond cream of my memory (which still counts as one of the top ten things I have ever produced in my kitchen). If you adore hazelnuts, try this variation. Just be sure to glaze the tart with a little apple jelly, as specified, or your oranges will desiccate rapidly. Not a good look.
I'll make a savory dish next time - I promise!
Last week: Basque Potato Tortilla
Next week: Pancetta Green Beans
Yum.....you are not alone. My ingredients talk to me...usually the healthy choices mocking me as I snack on guac and chips instead of the carefully cut veggies :).
ReplyDeleteLooks like you've got a winner there! Yummy!
ReplyDeleteI thought about doing a hazelnut version b/c I had leftover hazelnut flour from Christmas. I think you've inspired me to try this again, subbing the hazelnut flour. Thanks!
ReplyDeleteThanks for the info about the hazelnuts--I was tempted to use them, or walnuts, when I was running out of almonds. Your finished product looks beautiful!
ReplyDeleteGreat change out. Oh, and my ingredients and I have been known to have regular conversations...
ReplyDeleteYou have the same problem I have--things hanging around in the recesses of my shelves, begging to be used! Great job!
ReplyDeleteGreat idea to use what you have on hand. Maybe I should listen more carefully so I can hear my ingredients talking!
ReplyDeleteI love hazelnuts! I imagine it would be a great pairing for poached apples too.
ReplyDeleteI made the pear version...truly a lovely dessert! Love your variations :)
ReplyDeleteMy butter talks to me all the time. And so does the buttermilk...such as "Use me soon." :) Nice looking tart...like got in my way and I didn't get a chance to make this one. - mary
ReplyDeleteI always find random half empty bags of nuts in my freezer, glad I'm not alone :) The combination of flavors in the tart sounds so good!
ReplyDeleteGood for you ! I actually finished the bottle of expensive vanilla that I bought too long ago from Wms Sonoma. I felt like it was a victory because I too have great intentions but a few too many "unloved" special ingredients lingering around...
ReplyDeleteThe tart sounds delicious. The combination of orange and hazelnut must be wonderful...
ReplyDeleteLovely tart! I was thinking the frangipane would be good with hazelnuts next time. Glad to know that works well. I'm glad to know there are others in the world with a big cookbook collection. I'm up over 400 and growing. I looked at your list and there's a lot of overlap.
ReplyDeleteI wish I had hazelnuts! They are my favorite. I used walnuts (husband is allergic to almonds) and blood oranges with great success.
ReplyDeleteI like the versatility of this tart. It is not a demanding one and allowed us to use the ingredients we had on hand:)