Cherry-Hazelnut Tart

Makes: 12 servings. Prep: 10 minutes. Bake: at 425 degrees for 20 minutes.

Cherry-Hazelnut Tart
Servings: 12 Prep 10 mins Bake 425°F 20 mins


  • 1 15 ounce package refrigerated ready-to-use folded pie crust
  • 3/4 cup cherry preserves
  • 3/4 cup dried cherries
  • 1 teaspoon grated lemon rind
  • 1/2 cup hazelnuts, toasted, skinned and chopped
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon sugar

Make It

1. Heat oven to 425 degrees F.

2. Unfold one piecrust on work surface. With fluted pastry wheel, cut 12 strips, 3/4 inch wide. Reserve two end strips for other uses. Unfold second crust. Fit into 9-inch tart pan with removable bottom; trim edge.

3. In small bowl, combine preserves, cherries and rind. Spread over bottom of tart; sprinkle with nuts. Evenly arrange 5 strips dough across top, 1 inch between strips. Arrange strips at right angles to first strips to make lattice.


4. Mix egg and water; brush on lattice; sprinkle with the sugar.

5. Bake in 425 degrees F oven until crust is browned and filling is bubbly, 20 minutes. Let cool on rack 10 minutes. Remove pan side.