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1
Grind the hazelnuts and prepare the dry ingredients.
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2
In a food processor, combine the hazelnuts and 1 1/2 cup of the flour and grind to a fine powder.
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3
In a small bowl, whisk together the hazelnut mixture, the rest of the flour, the baking powder, and the salt.
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4
Cream the butter and incorporate the eggs (see the Notes on creaming butter and room-temperature eggs):
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5
Place the butter in the bowl of the stand mixer with the paddle attachment and beat on medium speed for 1 minute.
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6
Add the sugar and beat on medium-high speed until the mixture becomes fluffy and almost white in color, approximately 6 to 8 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
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7
Add the egg yolks, one at a time, and continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1 to 2 minutes.
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8
Add the dry ingredients and finish the dough:
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9
Add the dry mixture, all at once, to the butter mixture.
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10
Use a rubber spatula and fold the dry mixture into the butter mixture with a few turns before turning on the mixer.
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11
Mix the dough at slow speed until thoroughly combined, 1 to 2 minutes.
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12
Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and mix on slow speed for another 30 seconds.
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13
Separate the dough into two mounds.
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14
Wrap each mound in plastic wrap and press down to form two 1-inch-thick disks.
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15
Transfer the dough to the refrigerator and chill for 2 hours or overnight.
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16
Roll and blind-bake the tart dough.
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17
Follow the technique for rolling tart dough.
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18
On a cool, dry counter surface, roll the dough into a 1/8-inch-thick circle.
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19
Line the tart pan with the dough and freeze the tart shell for 1/2 hour.
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20
Preheat the oven to 350F.
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21
Remove the shell from the freezer, line it with parchment paper, aluminum foil, or a large coffee filter, and fill it with pie weights or dried beans.
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22
Transfer the shell to the oven and bake for 30 minutes.
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23
Remove from the oven and let it sit for 10 minutes; take out the liner and weights and place the shell back in the oven.
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24
(You can save the beans to use as pie weights again.)
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25
Bake until it is golden brown, 10 to 15 minutes.
