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Cranberry Hazelnut Tart
Prep Time
45 mins
Cook Time
30 mins
Dough Chilling time
1 hr
This Cranberry Tart is the perfect holiday dessert. Not only is it loaded with delicious cranberry sauce, but it's made using hazelnut flour, too!
Course: Dessert
Cuisine: American
Keyword: cranberry curd, hazelnut tart
Servings: 8 servings
Author: Jackie
  • 1 cup hazelnut flour or whole hazelnuts
  • ½ cup almond flour
  • 1 ½ cups all-purpose flour
  • cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 14 tablespoons cold unsalted butter sliced
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 cups cranberry sauce not jelly
  • Powdered sugar for garnish
  1. Using a food processor, pulse hazelnut flour (or hazelnuts) and almond flour until finely ground and combined.
  2. Add all-purpose flour, sugar, spices, salt, and baking powder and pulse until combined.
  3. In small increments, add butter pieces, pulsing until small pea size clumps form.
  4. Pulse in egg yolks and vanilla and process until just combined.
  5. Once all ingredients have been incorporated, dough should form a ball and no longer stick to the sides of the bowl.
  6. Separate dough into two balls.
  7. Roll one dough ball into small disk in between 2 sheets of parchment paper. Refrigerate for 1 hour.
  8. Press the remaining dough ball evenly into a buttered 9inch tart or springform pan.
  9. Spread cranberry sauce over the dough and refrigerate while prepping the topping.
  10. Preheat oven to 350 degrees.
  11. On a lightly floured surface, roll out the cold dough disk into a 1 inch thick round.
  12. Cut out small leaves using a cookie cutter. Assemble leaves over the top of the cranberry sauce and the entire pie.
  13. Bake the torte for 30-35 minutes at 350 degrees or until the pastry is golden brown.
  14. Right before serving, sprinkle with powdered sugar and garnish with sugared cranberries, if des