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A peach tart with one slice on a plate next to it.

Peach Hazelnut Tart

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Servings 6

Ingredients
  

Dough

  • 2/3 cup unsalted butter at room temperature
  • 3/4 cup icing sugar
  • 1/4 tsp salt
  • 2 eggs
  • 2 cups all-purpose flour
  • 2/3 ground hazelnuts
  • 1/3 cup cornstarch

Hazelnut Cream

  • 31/2 tbsp granulated sugar
  • 3 tbsp unsalted butter at room temperature
  • 1 egg
  • 2/3 cup ground hazelnuts

Fruit Topping

  • 4 peaches halved, pitted, and cut into 1/2-inch thick slices
  • 4 toasted and peeled hazelnuts chopped
  • 1 tbsp liquid honey

Instructions
 

Dough

  • In large bowl using an electric mixer, beat butter, icing sugar and salt on medium until light, about 3 minutes. Scrape bottom and side of bowl and beat in eggs, one at a time until incorporated. Add flour, cornstarch and ground hazelnuts and beat on low until almost combined.
  • Turn out onto work surface and gently knead into ball. Wrap in plastic wrap and flatten into disc; refrigerate for 1 hour.

Hazelnut Cream

  • In large bowl, beat sugar and butter until light, about 2 minutes. Beat in egg until incorporated, beat in ground hazelnuts until just combined.
  • Preheat the oven to 350°F. Roll out the dough on a lightly floured work surface to 1/4-inch thick round and place on parchment paper-lined baking sheet. Spread the cream in centre of dough leaving a 4-inch border to fold in. Arrange the peaches in concentric circles over cream then fold over pastry edge and sprinkle with hazelnuts.
  • Bake until golden, 40 to 50 minutes. Drizzle with honey before serving.

Notes

Tip: To make ground hazelnuts, whirl skinned roasted hazelnuts in a food processor until fine crumbs form. Freeze in a resealable container for up to 6 months.