Servings: 10 to 12
As delicious as it is pretty, this lattice-topped tart combines fall fruit with warm cardamom in a tender hazelnut crust. Salted caramel ties the flavors together, and large-crystal sanding sugar on the lattice adds crunch.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Didn't love this. The caramel took a very long time and I thought it was too salty. The crust was ok, but I didn't love the hazelnut flavor.
This is good one. Put on a baking sheet as there is significant leakage during baking.
This was fabulous. It took awhile to make but well worth the effort. I did not have hazelnut meal so I toasted and crushed 1/2 cup almonds. Gave the tart a delicious taste. Beautiful recipe.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?