Hazelnut tart

Eleanor Kane, co-founder of Stratford Chefs School: When Marion Isherwood and I opened the Old Prune Restaurant in Stratford, Ontario, in 1976, this deep, shortbread-crust toasted hazelnut tart was the most popular dessert on the menu. In the early days of the restaurant, the head of wardrobe at the Stratford Shakespeare Festival, Bryan Walsh, was a regular, and was so enamoured with this tart that on one occasion he asked for a second serving, after which he asked for the remainder of the tart—and polished it off in good Falstaffian fashion.

—Elizabeth Baird


1 cup all-purpose flour
pinch salt
1/3 cup cold unsalted butter, cubed
2/3 cup seedless raspberry or black currant jam

In a large bowl, whisk together the flour and salt. Cut in the butter with a pastry blender, working until the mixture holds together when pressed. A handful at a time, press over the bottom of a greased 9-inch (2.5 L) springform pan. Bake in the centre of a 375°f (190°c) oven until lightly browned, about 10 minutes. Let cool on a rack. Spread the jam over the base.


1 cup hazelnuts (filberts)
6 large eggs, separated
pinch cream of tartar
1 1/4 cups granulated sugar, divided
3 tbsp unsalted butter, softened
icing sugar
whipped cream
fresh raspberries

Meanwhile, spread the nuts in a single layer on a rimmed baking sheet. Bake until the skins split, 6 to 8 minutes. Pour onto a clean tea towel and rub to remove most of the skins. Discard the skins; chop the nuts finely, leaving some the size of a grain of rice; set aside.

In a large bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in 1/4 cup (60 mL) of the sugar, beating until the peaks are firm and shiny.

In a separate large bowl, beat the butter and remaining sugar until combined. Beat in the egg yolks, one at a time. Beat until light and fluffy. Stir in the hazelnuts, then a third of the egg-white mixture. Fold in the remaining egg whites. Scrape over the jam, smoothing the top.

Bake in the centre of a 375°f (190°c) oven until no longer jiggly in the centre, about 35 to 40 minutes. Let cool on a rack for 10 minutes. Run a knife around the inside of the pan; remove the ring and let the tart finish cooling on the rack. Slide onto a flat cake plate. Dust the top with icing sugar and serve with whipped cream and raspberries.

Make-ahead tip: Wrap in plastic wrap and store for up to 1 day at room temperature. To freeze, return the ring to the pan; wrap in plastic wrap and place in an airtight container. Freeze for up to 2 weeks.

8-12 servings