Cherry Hazelnut Tart
Ingredients
Instructions
- Preheat oven to 425°F.
- Unfold the ready to use pie crust on a lightly floured surface.
- With fluted pastry wheel, cut 12 stripes, 3/4-inch wide.
- Reserve 2 strips for other uses.
- Unfold second pie crust and fit into a 9-inch tart pan with removable bottom; trim rim.
- Mix pie-filling, lemon zest and cinnamon and spread on the crust.
- Sprinkle with chopped nuts.
- Evenly arrange 5 strips across the top in a parallel fashion with 1 inch space in between.
- Lay second layer of strips in an angle over the first layer to form lattice look.
- Mix egg and water, brush on lattice, sprinkle with sugar.
- Bake at 425°F until crust is browned and the filling is bubbly, about 20 minutes.
- Let cool on rack for 15 minutes.
- Remove pan side.
- Great with heaps of lightly sugared whipped cream.
Nutrition & Diet Analysis (per serving)
409
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).