Lemon Hazelnut Tart Recipe
"This unusual cake from Susan Feniger, chef-owner of Street, pleasantly surprises with crispy meringue, rich hazelnuts, and lemon segments that pop in your mouth. It’s a baked Alaska minus the ice cream: a thin nut cake topped with meringue. Don’t panic if the meringue cracks—it’s supposed to, and we think it adds character. What to buy: A 10-inch round cake pan and parchment paper are both available at most cooking supply stores. Game plan: This is a fairly straightforward cake. If you haven’t segmented an orange or a lemon before, check out this video for quick instructions...."
INGREDIENTS
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NGREDIENTS
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For the tart:
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Butter, for greasing the pan
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1 1/2 cups toasted, blanched slivered or sliced almonds
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1 1/4 cups toasted whole hazelnuts, skins removed
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1 1/2 tablespoons all-purpose flour, plus more for coating the pan
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3 large eggs, separated
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3/4 cup granulated sugar
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Finely grated zest of 1 medium lemon
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1 teaspoon vanilla extract
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1/4 teaspoon fine salt
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For the meringue and lemon garnish:
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3 lemons
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4 large egg whites
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1 1/4 cups granulated sugar
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Powdered sugar, for serving
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