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Foolproof Toasted Hazelnut & Berry Tart

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Eric Lee, Level 1
Eric Lee
No fuss dessert tarts. Blueberries, brown sugar, and toasted hazelnuts atop a light and buttery crust make for a scrumptious dessert that is perfect every time. Wine Country Chef Eric Lee shares his fullproof technique for these warm and nutty individual dessert tarts in this Grokker Premium video.

Cooking Recipe

Servings: 8
Cook Time: 1 hour
Prep Time: 1 hour
Ready In: 2 hours

Tart Dough:
13 tbsps unsalted butter
1/3 cup powdered sugar
1 egg yolk
1 1/2 cups all purpose flour
1 tbsp heavy cream

Nut Spread:
1 cup granulated sugar
1 1/2 cup coarsely chopped and toasted nuts like almonds, hazelnuts, or pecans
6 ounces unsalted butter
2 eggs
1 tbsp all purpose flour

1-1 1/2 cups blueberries or nectarines (or whatever berries or stone fruit are in season)

Tart Dough:
1. In the bowl of a stand mixer using the paddle attachment, cream the 13 tbsps of unsalted butter with the powdered sugar until pale yellow and creamy. Add the 1 egg yolk to combine and turn up the machine a little bit. Use the spatula to work the sides and also scrape the beater to ensure egg is incorporated. Start the machine up again on high for a few more seconds. Stop the machine and add all of the flour at once and also add 1 tbsp of heavy cream.

2. Mix slowly until a dough forms. Once it looks fully incorporated let it mix for a few more minutes. Remove and place in plastic wrap. Be sure to wrap it tightly, press down the sides and form dough into a disc shape, then place in the refrigerator. Let it chill for 2-3 hours. Remove from fridge, and place on a floured board. Dust top and bottom of dough with flour and roll out to 1/8" thickness.

3. Brush away any excess flour and then using a bottomless 3 inch tart ring cut dough into rounds. (you can use any excess dough by rolling it into a ball, then rolling it out again, and shaping into forms.) On a tray lined with parchment paper place slightly smaller tart rings (2.5 inch are perfect), and drape your cut dough rounds evenly on top of the tart rings. Gently help ease the dough into the ring mold so that the dough adheres to the sides of the ring and also forms a flat bottom against the parchment lined tray. The dough will bake in the tart ring so it keeps this tart shell shape.

4. Dock the bottom (poke a lot of little holes) with a fork and chill it in the refrigerator for 30-45 minutes until cold. Place chilled rounds in a 300°F oven until very lightly golden. Approximately 12-15 minutes.

While dough is chilling you can prepare your nut spread and fruit filling.

For Nut Spread:
1. Cream the butter and sugar in a standing mixer with paddle attachment. After about a minute add in the toasetd nuts (you can use hazelnuts or pecans). Add the 2 eggs 1 at a time, and then add the flour until it is well combined. After it has mixed well, scrap it down. Chill until ready to use. (*There will be extra and can easily frozen in a resealable freezer bag for up to 3 months.)

For the Fruit Filling:
1. Wash and dry your berries or slice your nectarines and plums in thin sections.

Tart Directions Continued:
5. When dough rounds are baked, remove from oven and assemble with filling and nut spread. Add your fruit filling to cover the tart surface but careful not to overcrowd and top with a heaping tablespoon of your nut spread. Center your nut spread so that it melts evenly in the oven over the tart. Then top your mound of nut spread with a few more berries or slices of fruit. Place the tarts back in the oven. Increase the heat to 365 degrees and continue to bake until the tart is fully golden brown. Approximately 10 minutes. Remove from oven and let set for 5-10 minutes. Gently remove tart ring, plate and serve with a dollop of whipped cream or ice cream.


Toasted Nut & Berry Tart


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