Raspberry Hazelnut Tart (from a great piece by the NYT's Martha Rose Shulman)

[erininny]

I've always enjoyed reading Martha Rose Shulman's columns in the Times, and this one is no exception--though it has a few surprises! Namely, that she ghostwrote several pastry books. The article is below, and the recipe is at the link.

Of the tart recipe, she writes, "Friends who have been eating my food for years were astounded. It wasn’t just the men whose eyes grew wide. It was everybody, including me, who would never forget that dessert." (From: A Health Maven's Sweet Secret )

Gentlemen (and -women), start your engines... smileys/wink.gif

http://www.nytimes.com/recipes/1014827/Raspberry-Hazelnut-Tart.html

 

[richard-in-cincy]

Erin, thanks. That sounds really amazing!

 

[marilynfl]

It does. I have everything except raspberries worthy of making this.

 

[barb_b]

I purchased raspberries to make Cyn iced tea rec above; then devoured them. I need to put them in

a special place, and forget that I have them and make the iced tea and the hazelnut tart. Thx for posting the rec.

 

[colleenmomof2]

Us, too. Devoured them "raw"!

So fresh, luscious and plentiful from this "grower" mid-June and in Michigan. I really need to get more, too! Colleen

 

[barbara-in-va]

barb, cyn, can one of you point me to the iced tea please? I searched but no success. Thank you!

 

[barbara-in-va]

Erin thank you very much for this recipe! I just bought my first basket of red raspberries at

the market this morning. I will get more on Sat to make this tart, YUM!!!

RE hazelnut flour? Do you just grind some nuts really fine or do I need to buy the actual flour?

 

[barb_b]

Hi Barbara, link is attached.

Rec: from A farmgirl Dabbles
Raspberry Iced Tea
Yield: about 8 cups

Ingredients

3 c. fresh or frozen raspberries
3/4 c. sugar
1 T. chopped fresh mint
1 pinch baking soda
2 c. boiling water
6 tea bags (regular Lipton tea or your favorite black tea)
6 c. cold water
Preparation

In a medium bowl, combine the raspberries and sugar, crushing the berries with the back side of a wooden spoon. Stir in the mint and set aside.

Sprinkle baking soda into heat-proof pitcher. Pour in boiling water and add tea bags. Let steep for 15 minutes. Discard tea bags. Pour tea into raspberry mixture and let stand at room temperature for 1 hour.

Line a colander with a layer of cheese cloth and place it over a large bowl. Pour the raspberry tea mixture through the cheesecloth. Bind up the cheesecloth and press on it with the back side of a wooden spoon to squeeze out all the delicious raspberry juice. Discard the cheesecloth with the solids. Pour in cold water. Transfer raspberry tea to the pitcher and bring to room temperature. Refrigerate until cold. If you like your tea sweeter, add sugar as desired.

Source

Adapted from Scott's Cold Sweet Tea

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=210511

 

[charlie]

Thanks Erin-we've been picking baskets full of berries from a neighbors yard.

 

[barbara-in-va]

Thanks so much barb, this sounds just delicious!

 

[erininny]

I think hazelnut flour=finely ground hazelnuts. Please post a photo if you try! smileys/smile.gif

So that I may enjoy it vicariously! smileys/smile.gif