Raspberry Hazelnut Tart

One of my favorite things to eat has become my go-to dessert — a little tray of this tart, too. The method changes depending on the thickness of the tart. You can freeze it and pull it out when it’s a tad too thick. I typically use it in the springtime, which means more raspberries in the harvest season. You can use a fresh tart, or top it with vanilla ice cream or whipped cream.

Serves 8

Ingredients

• 1 pint raspberries
• 1 cup hazelnuts, toasted
• 6 tablespoons sugar

½ vanilla bean, split

½ lemon, juiced

• 1 cup sour cream
• 2 tablespoons water

½ cup almond sugar

½ teaspoon kosher salt

Directions

1. 1. In a bowl, mix together the raspberry juice, hazelnuts, and 1 tablespoon of sugar. Stir to incorporate. Set aside.
2. 2. Slice the vanilla bean and half lengthwise. Remove the seeds. Swirl in the remaining 1 tablespoon of sugar. Whisk in the vanilla bean. If you like, drizzle in 1 tablespoon of water to thin the mixture so you have a bit of a bean on each cookie.
3. 3. In a heavy-bottomed saucepan, bring the raspberry/nut mixture to a boil and remove it from the heat.
4. 4. In a bowl, combine the sour cream, water, almond sugar, and salt. Mix in the raspberry-nut mixture. Pour into a lined baking pan and freeze the tart.
5. 5. Let the tart rest 5 minutes. Invert the tart onto a baking sheet and let it set until the tart is set.
6. 6. Cut the tart in half and cut the top to one-third thickness. Top with the vanilla bean.
7. 7. Cut the other half in half and serve.
8. About Melissa Clark
9. Melissa Clark is a Los Angeles-based author, chef, and founder of the culinary blog, Sprinkles. Her column, Today’s Baker, appears every Friday in New York Times Magazine. Follow Melissa on Instagram at @sprinklesblog.
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12. NEW YORK TIMES