Hazelnut tart with orange mascarpone & strawberries

Hazelnut tart with orange mascarpone & strawberries

This make-ahead fruit tart is a brilliant stand-by for summer entertaining. Adapt the filling and fruit to suit your tastes and what's in season

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 20 mins

plus chilling

Method

  1. Heat the oven to 190C/fan 170C/gas 5. Tip the flour, sugar and hazelnuts into a food processor and add the butter. Whizz until the mix looks like fine crumbs. Add the egg yolk and 1-2 tbsp cold water, then pulse to a soft dough. Don't overwork the pastry. Bring the pastry together, flatten to a disc, wrap in cling film and chill for 30 minutes.
  2. Let the dough warm up a little and then roll it out and use it to line a 20-22cm straight-sided tin - a shallow cake tin like a sponge tin will do. Don't roll it too thin or the case may crack. Using a sharp knife, trim off the excess pastry, leaving 5mm standing above the rim, then chill for 15 mins. Line the pastry case with baking parchment filled with baking beans. Bake for 15 mins, then remove the paper and beans and cook for a further 5-10 mins until the pastry is cooked through and biscuity. Brush the inside with egg white, put back for 1 minute and then cool.
  3. To make the filling, tip the strawberries into a bowl and sprinkle on the caster sugar. Mix and leave for 5 minutes. Meanwhile, whisk the mascarpone with the icing sugar then whisk in the cream. Add the orange zest and 2 tbsp juice and whisk until thick. Spread into the tart and top with the strawberries. Remove the tart from its tin and dust with icing sugar.
Try

TIP

You can buy chopped toasted hazelnuts but these will need further chopping to make them fine enough.

THREE VARIATIONS

1. Flavour the filling with raspberry purée, sprinkle more raspberries on top and dust with icing sugar. 2. Add lime juice and zest to the filling and top with blackberries. 3. Flavour the filling with the syrup from a stem ginger jar and top with finely chopped stem ginger, toasted flaked almonds and summer fruits.

PER SERVING

638 kcalories, protein 6.8g, carbohydrate 44.7g, fat 49.2 g, saturated fat 28g, fibre 1.8g, salt 0.44 g

Recipe from olive magazine, July 2011.

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Latest comments and suggestions

  • Binder photo Dennis

    22 June 2011

    Dennis commented on this recipe

    A Tub of Mascarpone! what size? they come in different size tubs. and I was so looking forward to making this :o(

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  • Binder photo Val

    22 June 2011

    Val commented on this recipe

    Dennis, I would think a 250g tub of mascarpone would be ample, once mixed with the cream, to fill a tart case of this size.

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  • Binder photo YummyMummy

    22 June 2011

    YummyMummy rated and commented on this recipe

    5 stars

    Used a premade pastry case - naughty but necessary! Omitted hazlenuts, grated a lemon and added 2tbsp of lemon juice, topped off with strawberries and a dusting of icing sugar. Delicious and ready in a fraction of the time for a bday party. Lemon makes it sharp; strawberries keep it sweet...yummy! (Used a 250g mascarpone tub.)

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  • Binder photo AntL

    25 June 2011

    AntL rated and commented on this recipe

    5 stars

    tried this last weekend for fathers day, everyone loved it! Making it again today. Used ground almonds instead of hazel nuts in the pastry.

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  • Binder photo Kira

    26 June 2011

    Kira rated and commented on this recipe

    5 stars

    I made a lemon instead of orange mascapone filling. I also decided to make an ordinary sweet shortcrust pastry, instead of with haselnuts. It worked really well and wasn't hard to make. My family enjoyed eating this!

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  • Binder photo meridian

    03 July 2011

    meridian rated and commented on this recipe

    5 stars

    great dessert, tried it with raspberries, delicious!!!!

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  • Binder photo Flooby206

    28 August 2011

    Flooby206 rated and commented on this recipe

    4 stars

    Eventually this made a lovely looking tart, with delocious pastry, however I had to make 2ce as much pastry as the first time the pastry set so hard I couldn't remove it from the tin. I doubled it up, greased the tin, then lined with grease proof paper, and then greased that too! I was so disappointed when it broke up. I used the extra pastry to make little pastry cookies (which are almost like shortbread and very popular) to decorate as well as scattering extra hazelnuts on top. Will look impressive for our bank holiday BBQ just very annoying when you have to make it twice.

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  • Binder photo galhamgate

    03 October 2011

    galhamgate rated and commented on this recipe

    5 stars

    Utter success. Very easy to make and looks as good as it tastes

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  • Binder photo aiden

    17 September 2012

    aiden rated and commented on this recipe

    5 stars

    really easy but tasty recipe .........i made few time already....

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 20 mins

plus chilling

Ingredients

FOR THE HAZELNUT PASTRY BASE

  • 180g plain flour
  • 60g icing sugar
  • 2 tbsp hazelnuts , finely chopped
  • 90g butter , chilled and diced
  • 1 egg , separated

FOR THE FILLING

  • 300g strawberries , hulled and halved or quartered
  • 1 tsp golden caster sugar
  • 1 tub mascarpone
  • 1 tbsp icing sugar , plus more for dusting
  • 150ml double cream , lightly whipped
  • 1 orange , zested and juiced
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PER SERVING

638 kcalories, protein 6.8g, carbohydrate 44.7g, fat 49.2 g, saturated fat 28g, fibre 1.8g, salt 0.44 g

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