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1 1/2 cups all-purpose flour
1/2 cup ground hazelnuts
1/4 cup granulated sugar
1/2 tsp salt
1/2 cup cold butter, cut into small pieces
1 egg yolk
2-3 tbsp cold water
1 tsp vanilla extract
1 cup blackberry preserves
1 1/2 cups fresh blackberries
1/4 cup chopped toasted hazelnuts for topping
Directions
1. In a large bowl, mix together the flour, ground hazelnuts, sugar, and salt.
2. Add the butter and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Stir in the egg yolk, water, and vanilla extract until the dough starts to come together.
4. Wrap the dough in cling film and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. On a floured surface, roll out the dough into a 12-inch circle and transfer it to a 9-inch tart pan with a removable bottom.
7. Press the dough into the pan and trim the edges. Prick the bottom with a fork.
8. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
9. Remove the weights and parchment and bake for another 10 minutes until lightly golden.
10. Spread the blackberry preserves over the bottom of the crust.
11. Arrange the fresh blackberries over the preserves.
12. Sprinkle the chopped hazelnuts over the top.
13. Bake for 25-30 minutes until the berries are bubbly and the crust is golden brown.
14. Allow to cool before removing from the tart pan.
Variations & Tips
For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free blend. You could also try different berries such as raspberries or blueberries for a twist on the flavor. Adding a sprinkle of cinnamon or nutmeg to the crust can enhance the warmth of the tart.
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