Hazelnut and brown butter tart

Hazelnut And Brown Butter Tart

This Hazelnut & Brown Butter Tart is one of those quietly luxurious desserts simple ingredients, warm toasted aromas, and a tender filling that tastes like pure comfort. It’s the kind of tart you proudly bring to the table, knowing every bite will feel a little special.

Ingredients

For the Crust

  • 1 1/4 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 1–2 tbsp cold water

For the Filling

  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup finely ground hazelnuts
  • 1/4 cup all-purpose flour
  • 1 tsp vanilla extract
  • Pinch of salt

Optional Topping

  • Chopped toasted hazelnuts
  • A light dusting of powdered sugar

Optional swap: Almond flour works beautifully if you’re short on ground hazelnuts.

Steps

  1. Make the crust.
    In a bowl, mix flour and powdered sugar. Add the cold butter and rub it in with your fingertips until sandy. Add the egg yolk and just enough water to bring the dough together.
  2. Chill and bake.
    Press the dough into a 9-inch tart pan. Chill 20–30 minutes, then bake at 350°F for 12–15 minutes, just until set. It doesn’t need to brown yet.
  3. Brown the butter.
    Melt the butter in a saucepan over medium heat until it turns golden and smells nutty. Don’t rush — let it slowly deepen in color. Set aside to cool slightly.
  4. Mix the filling.
    Whisk sugar, eggs, vanilla, salt, and ground hazelnuts. Stir in the flour, then pour in the warm brown butter. The batter should look glossy and smooth.
  5. Fill and bake.
    Pour the filling into the crust and bake for 25–30 minutes, or until the center is set and lightly puffed. Don’t worry if it domes a little it settles as it cools.
  6. Finish.
    Let the tart cool before slicing. Add toasted hazelnuts or powdered sugar if you’d like a little extra charm.

Chef’s Tips

  • Toasting whole hazelnuts first gives deeper flavor; rub off the skins with a towel once warm.
  • Letting the brown butter cool slightly keeps the eggs from curdling when mixed in.
  • This tart keeps beautifully cover tightly and store at room temperature for up to 2 days.

Variations

  • Chocolate Swirl: Add small dollops of melted dark chocolate and swirl before baking.
  • Citrus Glow: Stir in 1 tsp orange zest for a brighter, holiday-friendly finish.
  • Salted Caramel: Drizzle cooled caramel over the top before serving.