A Harvest Table Recipe Dessert | Sqirl Bakery's Hazelnut Caramel Rosemary Tart
I must admit, I travel for food! I haven't been out to Los Angeles in many years, but I would make the trip to visit Sqirl. Luckily, the mastermind chef behind the restaurant has just penned a book called 'Everything I Want to Eat: Sqirl and the New California Cooking'. While browsing the latest issue of Food & Wine magazine, I came across this dessert for a HAZELNUT CARAMEL ROSEMARY TART and my mouth began to water. So hear you have it, the final course for Thanksgiving, dessert! My question is do you wait until your food has settled or jump right into dessert and coffee? Either way, it is a win-win situation! Cheers to Thanksgiving week.
And in case you missed the other courses:
2nd Course: Broccoli, Leek and Gruyere Bake
3rd Course: Mashed Potatoes 'Au Gratin'
4th Course: Cider Glazed Turkey with Thyme & Sage
HAZELNUT CARAMEL ROSEMARY TART
1 cup flour
1/2 cup powdered sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks chilled unsalted butter, cubed
2 egg yolks
2 to 3 tablespoons of ice water
1 1/2 sticks unsalted butter
3 sprigs rosemary
2 cups hazelnuts
3 eggs + 3 egg yolks
1 cup light brown sugar, packed
1/4 cup good quality honey
1 1/2 teaspoons sea salt
1 teaspoon vanilla extract
Sea salt flakes
Freshly whipped cream
To prepare crust: Combine flour, sugar, baking powder and salt in the cavity of a food processor. Pulse a few times to combine. Add butter and pulse until it looks like cornmeal. Add egg yolks and one tablespoon of water at a time until dough comes together. Place dough onto plastic wrap and form into a disk. Refrigerate for at least one hour. Once chilled, place dough onto a floured working surface. Roll dough until it is large enough for a 10 inch tart shell with a removable bottom. Gently place dough into pan. Freeze for at least 30 minutes. Preheat oven to 375 degrees. Bake crust for 10 to 15 minutes until slightly golden. Let cool completely. Meanwhile make the filling.
To prepare the filling: Place butter in a heavy bottomed sauce pan over low heat. Once melted remove from heat and add sprigs of rosemary, allow to cool. Place hazelnuts on a baking sheet and roast until they begin to brown. Once browned, allow to cool slightly then place into a kitchen towel. Rub furiously to remove skins. Roughly chop and set aside.
In a bowl, add eggs, egg yolks, brown sugar, honey and salt into a bowl. Add rosemary butter mix. Beat until combined. Place the chopped hazlenuts in the bottom of the tart shell. Pour the filling into the tart shell. Bake for 50 minutes until set. Sprinkle with coarse sea salt flakes and serve with whipped cream.
Recipe slightly adapted from Food & Wine Magazine| Styling & Photography by Alison