Peach Hazelnut Tart

Tarts have endless possibilities – sweet or savoury; full, individual or petit size; round, square or rectangular shape; and can be served as appetisers, entrees or desserts. They are great to serve for every occasion as they can be elegantly garnished for a dinner party or dressed down for a casual picnic lunch. A variety of spices can also be added to the tart dough to enhance and complement the filling. For example, ground cinnamon and nutmeg can be added to complement a sweet fruity filling, or rosemary and ground pepper can be added to complement a savoury and cheesy filling.

When it is cold and windy, nothing is as satisfying as a tart hot from the oven. This recipe is simple, delicious and irresistible, especially on a cold winter night. The tart dough can be made in advance, kept frozen, then defrosted before use.

Peach Hazelnut Tart
Peach Hazelnut Tart

Ingredients – Tart dough

  • Plain flour 165g
  • Almond meal 135g
  • Unsalted butter, cold 95g
  • Icing sugar 60g
  • Eggs 30g


  1. Sift the flour, almond meal and icing sugar together into a bowl.
  2. Cut cold butter into smaller cubes.
  3. Add sifted dry ingredients and cold butter into a food processor, and process until the mixture resembles fine breadcrumbs.
  4. Add eggs into food processor and mix to bring the dough together.
  5. Place dough onto a floured surface and roll out the dough lightly with a rolling pin.
  6. Leave dough to rest in the refrigerator for at least one hour.
  7. Remove dough from refrigerator. Roll out dough to a thickness of 6mm on a floured surface. Carefully lift the dough into an 18-cm tart tin with fluted edges and removable base. Gently press against the side and bottom edges.
  8. Roll the rolling pin over the top of the tin to neaten the edges and remove excess dough.
  9. Gently stab dough with a fork and let chill in the refrigerator for at least 30 minutes.


  • Use flour that contain less than 9% protein.
  • Dough must be rested in the fridge to stop the dough from shrinking
  • Unsalted butter and eggs must be cold.
Peach Hazelnut Tart
Ready to go in the oven

Ingredients – Hazelnut filling

  • Unsalted butter, room temperature 45g
  • Icing sugar, sifted 50g
  • Eggs 45g
  • Hazelnut meal 50g
  • Cinnamon 1tsp
  • Nutmeg 1tsp
  • Hazelnuts, roasted handful
  • Peach slices, canned 10 slices


  1. Preheat oven to 170ºC.
  2. Rinse peach slices with cold water, drain and leave dry aside. Chop roasted hazelnuts into smaller pieces and set aside.
  3. Using an electric hand-held beater, cream softened butter until light and fluffy. Add sifted icing sugar. Beat until well-combined.
  4. Add eggs into mixture in 2 stages. Beat well after each addition.
  5. Add hazelnut meal, cinnamon, nutmeg. Fold in using a spatula.
  6. Pour filling into prepared tart shell. Use angled spatula to level mixture.
  7. Arrange peach slices on top of hazelnut filling and sprinkle crushed hazelnuts evenly on top.
  8. Bake for about 30-35 minutes until it turns golden brown.
  9. Remove from heat and leave to cool on a wire rack.
  10. Mix 2tsp of apricot jam and a little hot water in a small bowl. Brush mixture over tart with a pastry brush.

Peach Hazelnut Tart

**Tip: Peach specified in this recipe can be substituted for cooked/canned apples, pears or quinces.

Peach Hazelnut Tart
Best served with tea

Indulge yourself in the sweetness of the fruit and rich hazelnut filling that contrasts perfectly with the warm, buttery pastry!

Leave a Reply

Your email address will not be published.