Lemon Hazelnut Tart

Lemon Hazelnut Tart
Photo by www.chow.com


  • Powdered sugar, for serving
  • 1 ¼ cups granulated sugar
  • 4 large egg whites
  • 3 lemons
  • For the meringue and lemon garnish::
  • ¼ teaspoon fine salt
  • 1 teaspoon vanilla extract
  • + 8 more ingredients
    • Finely grated zest of 1 medium lemon
    • ¾ cup granulated sugar
    • 3 large eggs, separated
    • 1 ½ tablespoons all-purpose flour, plus more for coating the pan
    • 1 ¼ cups toasted whole hazelnuts, skins removed
    • 1 ½ cups toasted, blanched slivered or sliced almonds
    • Butter, for greasing the pan
    • For the tart::

For the tart: Heat the oven to 350°F and arrange a rack in the middle. Coat a 10-inch round cake pan with butter and line the bottom with parchment paper. Butter the top of the parchment paper, and coat the inside of the entire pan with flour, shaking out any excess. Place the almonds in ...

View full recipe at Chow


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