Ingredients
- 1 cup hazelnuts or almonds
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 sticks chilled butter -- cut into pieces
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 2 pints berries (blue,rasp, or strawberries)
Instructions
- Preheat oven to 350 degrees. To prepare crumb crust/topping, spread nuts
- in a medium baking pan. Roast the nuts, stirring occasionally, until
- toasted, about 10 minutes.
- Remove nuts from the oven and turn out onto a cloth towel. Rub off and
- discard the papery skins. Increase the oven temperature to 450 degrees.
- In a food processor fitted with the metal blade, process the nuts until
- finely ground, about 10 seconds. Watch nuts very carefully when grinding
- them in the food processor. If you grind them too long, the result will
- be nut butter.
- In a large bowl, mix together the nuts, flour, and sugar. Using a pastry
- blender or 2 knives, cut the butter into the flour mixture until coarse
- crumbs form.
- Using fingers, evenly press half of the crumb crust/topping mixture into
- the bottom and sides of an 8 or 9 inch tart pan.
- To prepare the filling, in a medium bowl, mix together the sugar and the
- cornstarch. Gently fold in the berries. Spoon the berry mixture into the
- crust, spreading evenly.
- Sprinkle the berry mixture evenly with the remaining crumb crust/topping.
- Bake until topping is golden and filling is bubbly, 30 minutes.
- Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.