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Recipe courtesy Anne Catherine Kruger of A Caprice Kitchen
Makes one 10” Tart | Start to finish: 2 hours
from Edible Seattle July/August 2009
1/2 cup Hazelnuts (Holmquist Orchards)
1 cup flour (Soft White Wheat from Bluebird Grain Farms; whole wheat pastry flour or all-purpose flour would work as well)
4 oounces slightly salted butter (Golden Glen Farmstead Butter)
1/2 cup Honey (Mother Flight Farm)
1 egg (Stokesberry Sustainable Farm)
Pulse hazelnuts and flour in a blender or food processor until hazelnuts are ground fine and mixed into the flour. Pour the mixture into a medium bowl. Cut in the butter, leaving noticeable chunks. Add the honey and egg and lightly knead dough into a ball. Push dough into 10” tart mold. Refrigerate at least an hour before baking.
Preheat oven to 375.
To prepare the filling, mix together the following:
3 cups fresh raspberries (Hayton Farms)
1/2 cup honey
1/2 cup homemade jam (or any other jam)
Mix raspberries and honey in small pot and heat, constantly stirring, just until it all comes to a boil. Take off heat and stir in jam (any flavor you want—it holds filling together). Let cool completely.
Bake tart shell for 10 minutes. Take out of oven and pour cooled filling into shell while shell is hot. Bake again for 15-20 minutes, or until tart filling deepens in color and is set.
Let cool and serve.
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