Hazelnut Tart!

I've been meaning to post this recipe for a while and so here it is.. Just in time for the holidays to try out something different.

Although the recipe calls for hazelnuts you can pretty much use any combination of nuts you wish.

Starting off with the pie dough or short dough as it is allied because of it's crumbly texture.

You will need:
6 ounces sugar
14 ounces butter room temp
1 egg
1 tsp vanilla
1 pound of bread flour

Mix everything except the flour in your mixer at low speed until combined. Then add the flour and mix just until dough is smooth. You don't want to over mix as this will make it hard for you to roll out the dough. Flatten out the dough and chill it for 39 min.
Next roll it out and put it in the fridge again for another 20 minutes.

For the filling you will need:
12 oz hazelnuts
5 oz of orange zest
12 pz of butter room temp
3 eggs
4 yolks
1.5 tsp vanilla
( the recipe actually calls for candied orange peel but I substituted for zest and it worked perfectly.)

Now grind the nuts, orange zest and 6 oz of sugar to almost ate like consistency.
Cream the butter with the rest of the sugar. Mix the eggs, yolks , vanilla and nut mixture with the butter until combined. Again you don't want to
Over mix.

Now for the assembly:
You will need:
Apricot jam
Powdered sugar
Chocolate ganache
Fresh orange slices

Spread a thin layer of apricot jam on the unbaked tart shell about 2 oz worth. Pour filling and bake at 350 degrees for about 35 minutes

Once cool, make a circular template out of paper and cut another smaller circle out of the middle of it. Place it on the baked tart and sprinkle powdered sugar. Pipe ganache on the edge of the first circle of powdered sugar and finish off with some orange slices.

Enjoy!