Monday, March 26, 2012


When I was a toddler, I climbed out of my crib and went downstairs. I took out some sticks of butter from the refrigerator and joined my younger sister. I shared the butter with her and we made a huge mess. My Mom informed me that butter isn't easy to clean up. 
 I'm telling you this story because at a certain time in ones life there comes a time when something becomes too buttery. If you haven't reached this milestone yet, then this tart is for you. It wasn't one of the popular recipes I have made from the Project Pastry Queen. This week's pick was from Alice of This Home Plate. I did learn that I liked Frangelico liquor which I don't think I've ever tried before so I'm glad I made the tart. I only say tried because you use Frangelico in mixed drinks. One of my sisters has her bartending license and I just know she has made me some great drinks but I don't ask what she is mixing. Next time she visit, can you guess what type of drinks I'm going to ask her to make? Alright, I will still ask her to make butterball shots and drinks with Frangelico.
Since it seems like I haven't had great luck making tarts, it must be the pan, right? Maybe I will just have to purchase another tart pan and then I will have better luck. Do you like my reasoning? I guess it is like purchasing a new pair of shoes. If they hurt your feet since they aren't broken in, you should purchase another pair, right?

Hazelnut Filling
1 cup hazelnuts
3 sticks of unsalted butter, room temperature
1 cup sugar
1 egg
1 Tbsp vanilla extract
4 Tbsp Frangelico liquor
6 Tbsp all purpose flour
1/4 tsp salt

  1. Preheat oven to 350 degrees F.
  2. Arrange the hazelnuts on a baking sheet and toast for about 7 minutes.
  3. Gather the hazelnuts in a clean kitchen towel and rub to remove the hazelnut skins. 
  4. Allow the hazelnuts to cool for 5 minutes and coarsely grind in a food processor. Set aside.
  5. In a mixer, cream the butter and sugar on medium speed for 1 minute.
  6. Add the egg and beat for 30 seconds on medium high speed.
  7. Add the hazelnuts, vanilla, Frangelico, flour, and salt. Mix on low speed until incorporated.
To make the tart:
Spoon the batter into an unbaked tart crust and bake for 40 minutes. Allow the tart to cool for 30 minutes before adding the fruit topping and any glaze. Please see the Project Pastry Queen for the tart crust and the other members variations of this dessert. 

Recipe adapted from the Pastry Queen cookbook. 
 Did you already know....
-Frangelico is a hazelnut liquor from Northern Italy.
-Frangelico is kosher and gluten free.
-The bottle is shaped like a monk's habit with a rope belt as a symbol of the monks who made the liquor over 300 years ago.


  1. I absolutely adore frangelico! I've known to sip on a snifter of it after dinner on occasion. :) This tart looks amazing. The ingredients instantly won me over.

  2. You can never have too many tart pans! Sorry to hear the tart wasn't such a winner.