Salted hazelnut pastry

Salted hazelnut pastry

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
100g flour
30g ground hazelnuts
pinch salt
1 egg
1 egg yolk
100g unsalted butter, coarsely chopped into small pieces

Method

  1. Line a tray with baking paper. In a mixing bowl, combine the flour, ground hazelnuts and salt.
  2. Add the egg and egg yolk, and butter, and roughly combine using your hands.
  3. Tip onto a floured work surface and knead the dough until it is smooth and forms a ball. Add a little flour if the dough sticks.
  4. Roll the dough and cut into two 13 cm × 16 cm rectangles. Trim about 1 cm from each edge and use these strips to make a border around the edge of the rectangle.
  5. Place onto the prepared tray, prick with a fork and then chill for 30 minutes.
  6. Preheat oven to 180°C. Bake for 10–15 minutes, or until lightly golden.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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