Ingredients

The following ingredients have 7 Servings
  • 1 cup all-purpose flour ((150g))
  • ⅓ cup hazelnut meal ((30g))
  • 1 tbsp powdered sugar
  • 6 tbsp cold salted butter ((cubed) (80g))
  • 3 tbsp cold water
  • ⅓ cup potato starch ((60g))
  • ⅓ cup tapioca flour ((40g))
  • ⅓ cup brown rice flour ((50g))
  • ⅓ cup hazelnut meal ((30g))
  • 1 tbsp powdered sugar
  • 6 tbsp cold salted butter, cubed ((80g))
  • 3 tbsp cold water
  • ½ lb blueberries ((225g))
  • 6 oz raspberries ((170g))
  • ½ lb strawberries, hulled and quartered ((225g))
  • ½ cup sugar ((110g))
  • 1 tbsp all-purpose flour ((or rice flour for gluten free option))
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice

Instruction

  • Place all-purpose flour (potato starch, tapioca flour, and rice flour for gluten free crust) and hazelnut meal in a food processor. Pulse a few times to combine. Add powdered sugar and butter. Pulse again until mixture resembles coarse bread crumbs. Add cold water and pulse again until a sticky dough forms.
  • Turn dough onto a lightly floured surface. Knead lightly or pat to form a disk. Wrap and chill in the refrigerator for 30 minutes.
  • Preheat oven to 375°F (190°C).
  • Remove dough from refrigerator. Unwrap onto a non-stick pastry mat (or a large piece of wax paper). Roll into a 12-inch circle. Invert onto a 9-inch removable bottom tart pan. Press the dough evenly onto the bottom and sides of the tart pan. Trim dough to the edges of the pan, patching where necessary.
  • Prick sides and bottom of crust with a fork. Line crust with double layer of foil and bake for 15 minutes.
  • Form trimmed edges into a ball. Roll it out and cut into desired shapes with a small cookie cutter. (This step is optional.)
  • Combine blueberries, strawberries, and raspberries in a large bowl. Add granulated sugar and all-purpose flour (or rice flour for gluten free option). Mix well. Add lemon zest and lemon juice.
  • Remove tart crust out of the oven and reduce oven temperature to 350°F (180°C). Spoon filling into tart crust. Place cut-out dough decoratively all over the filling.
  • Return the tart to the oven and bake for another 45 minutes. Remove and allow tart to cool before serving with freshly whipped cream.