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Lemon Hazelnut Tart Serves 8 to 10 1 cup finely ground hazelnuts 1 cup finely ground almonds 3 eggs, separated 3/4 cup sugar Zest of 1 lemon 1 teaspoon vanilla extract 1 1/2 tablespoons all-purpose flour 1/4 teaspoon salt Meringue and Lemon Garnish (see recipe) Preheat oven to 350 degrees F. Line a 10-inch round cake pan with parchment paper, butter, and flour. Mix together ground hazelnuts and almonds. In a small bowl, combine 1 cup ground nut mixture with flour and set aside. Reserve remaining cup for meringue. In an electric mixer, with whisk attachment, whip egg yolks and sugar until pale yellow. Add lemon zest and vanilla. Mix until light and fluffy, and reserve. In another clean bowl, beat egg whites until foamy. Sprinkle in salt and continue beating until soft peaks form. Fold alternating thirds nut and flour mixture and whites into beaten egg yolk mixture. Pour into prepared pan. Bake 25 to 30 minutes until lightly browned. Set aside to cool, in pan on rack, about 10 minutes. Run a knife along inside edge to loosen, invert onto platter, and remove parchment. While cake is cooling, prepare garnish. Meringue and Lemon Garnish 3 lemons 4 large egg whites 1 1/4 cups sugar 1 cup reserved ground nut mixture Powdered sugar, for garnish Preheat the oven to 300 degrees F. Place cake layer on a baking sheet lined with parchment paper. Slice ends off lemons and stand upright on a counter. Cut away skin and membrane, exposing fruit. Working over a bowl to catch the juice, separate sections by slicing with a serrated knife between membranes. Remove and discard seeds. Arrange sections evenly over cake and, using a small strainer, drizzle juice on top. In a clean bowl of an electric mixer, whisk egg whites until foamy. Gradually add sugar, whisking continuously, until stiff peaks form. (It takes about 10 minutes of beating at high speed for the meringue to get shiny and thick.) Gently fold in reserved nuts. Spread meringue evenly over cake and bake 30 minutes. As meringue dries, it may start to crack--that is okay. Set aside to cool on a rack. Dust with powdered sugar just before serving. |
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