Apricot and Hazelnut Crumb Tart - Bake from Scratch
"This deep-dish Apricot and Hazelnut Crumb Tart is a true celebration of one of blogger and cookbook author Yossy Arefi’s very favorite fruits—the rosy-cheeked apricot. Apricots are one of those fruits that truly come alive with a bit of heat, and in this tart they are wrapped in a toasty and crunchy hazelnut crust and …..."
INGREDIENTS
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1⅓ cups (151 grams) plus 2 tablespoons (14 grams) toasted skinned hazelnuts, divided
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⅔ cup (80 grams) confectioners’ sugar
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2 cups (250 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
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1 teaspoon (3 grams) plus ⅛ teaspoon kosher salt, divided
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1 cup (227 grams) cold unsalted butter, cubed
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1 large egg (50 grams)
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1 tablespoon (15 grams) cold water
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½ cup (100 grams) granulated sugar
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1 vanilla bean, split lengthwise, seeds scraped and reserved
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2 pounds (910 grams) fresh apricots, quartered
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Vanilla ice cream, to serve
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