Tart with peaches

Method

1. Finely chop 100 g of hazelnuts with 1 tbsp. of brown sugar, until it ressembles flour. Coarsely chop the remaining 50 g.
2. Mix the white flour with your hazelnut flour on a work surface, make the well in the centre and add the hard boiled yolks, sugar, butter pieces, a pinch of each spice, grated lemon zest, 1 tsp. of lemon juice and a pinch of salt.
3. Knead the dough quickly, mixing well all the ingredients. Form a ball, wrap in cling film and let it rest in the refrigerator for 2 hours.
4. Turn on the oven to 180 °C and, as it reaches the temperature, cut the peaches into wedges without peeling them.
5. Cover a 30 cm baking tin, previously buttered and floured, with the shortbread pastry.
6. Prick the bottom with a fork, spread a layer of chopped hazelnuts and cover with peaches in a radial pattern.
7. Sprinkle with the chopped cassonade and cocoa butter.
8. Bake the tart for 35 minutes, cool and serve.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

If you want to turn this recipe vegan, replace the butter with olive or sunflower seeds oil and the egg yolks with an egg substitute (such as for instance soaked, ground flax seeds).

Serving suggestion

Serve this tart with a scoop of cinnamon ice cream.

Wine selection

Moscato d’Asti DOCG, Passito or sweet sparkling wine.

Family tip

If you are not too much into hazelnuts you can replace them with almonds, walnuts or any other nut you prefer!

Dish history

We are delighted to introduce you to this phenomenal tart with peaches! A typical Italian 'crostata' (meaning something like 'crusty tart'), with fresh fruit and nuts instead of the more classic jam: don't you feel like baking one right now?! Just sweet enough, with a fresh and light taste, it makes the ideal breakfast or tea-time treat. You can even pack it in a Tupperware container to give to your children to take to school: a healthy snack made with love!