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Blueberry Hazelnut Tart
From Abigail's Hotel
Whip up this Blueberry Hazelnut Tart from Abigail’s Hotel when you are in need of a fabulous summer party dessert. This recipe is fairly easy to put together and will definitely impress with its fruity fresh and rich, but not heavy flavor. Pacific Northwest Blueberries & Hazelnuts make this Tart truly exceptional!
1-1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon lemon zest
2 egg yolks
1/4 lb butter, softened
21 oz fresh or frozen Blueberries
1 cup sugar
1/4 cup Grand Marnier or Cointreau
3/4 cup butter
5 large eggs
3 tablespoons cornstarch
8 tablespoons heavy cream
3 tablespoons orange zest
3 tablespoons lemon zest
3/4 cup toasted chopped hazelnuts
3/4 cup icing sugar
Defrost fruit, if necessary, & drain off surplus juice.
Line base & sides of greased 10 " removable rim tart pan with pastry, prick & chill.
Add the blueberries, 5 Tablespoons sugar, liqueur, 5 Tablespoons butter, into pan, heat & stir gently until the fruit has slightly caramelized.
Leave to cool.
Beat together remaining butter & sugar until pale & fluffy; beat in eggs one at a time, add the cornstarch & cream. Mix in the orange zest & lemon juice, and then fold in the Blueberry mixture.
Scatter the hazelnuts over the base of the pastry shell & pour in the prepared filling.
Sprinkle with the icing sugar & bake 350 for one hour. Leave to set in the pan on a cooling rack.
Serve with softly whipped & sweetened cream.