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Home -> Baked Goods -> Pastries
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust and Topping: 1 cup toasted, chopped hazelnuts or almonds 2 cups all purpose flour 1/2 cup sugar 3/4 cup cold butter, diced
Filling: 1/2 cup sugar 1 1/2 tbsp. cornstarch 2 pints fresh blueberries, raspberries, strawberries or blackberries
Directions
For Crust/Topping: Preheat oven to 450 degrees. Finely grind toasted nuts in a food processor. Transfer nuts to a large bowl. Add flour and sugar. Cut in butter until coarse crumbs form. Press half of crumb mixture into the bottom of an 8 or 9 inch tart pan. Refrigerate crust while preparing filling.
For Filling: Stir together the sugar and cornstarch in a medium bowl. Add berries and gently toss to coat. Spoon berry mixture over the prepared crust. Sprinkle the remaining crumb mixture evenly over the berries. Bake about 30 minutes until topping is golden and filling is bubbly. Cool 10 minutes on a rack. Serve warm.
Serves 6 to 8.
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