Cherry-Hazelnut Tart

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Delectable tart with all the sweetness of cherries.

Preparation time: 10 min
Cooking time: 20 min @ 425°

Serves: 12


1 pkg (15oz) refrigerated ready to use piecrust
3/4 cup cherry preserves
3/4 cup dried cherries
1 tsp grated lemon rind
1/2 cup hazelnuts, skinned chopped and toasted

1 large egg
1 tbsp water
1 tbsp sugar


Heat oven to 425°

Unfold one piecrust on work surfce, cut in strips for the top of the tart; 12 strips at 3/4 inch wide. Reserver to end strips for crust touch ups. Unfold second crust and filt into 9-inch tart pan with removable bottom, trim edges.

In small bowl, combine preserves, cherries and rind. Spread over bottom of tart; sprinkle with nuts. Evenly arrange 5 strips dough across top, 1 inch between each strip. Arrange other 5 strips in the opposite direction.

Mix eggs and water, brush on strips, sprinkle with sugar.

Bake at 425° for 20 min, until crust is brown and filling bubbly. Let cool on rack for 10 min. Remove pan side and serve.


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