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1
Make the pate sablee: Sift flour, 35 grams hazelnut flour and 110 grams confectioners sugar into separate bowls.
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2
Place 175 grams butter, 3 grams salt and sifted all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment.
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3
Mix on low speed until flour and butter just come together.
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4
Add sifted hazelnut flour and confectioners sugar and mix on low until ingredients are just incorporated.
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5
Add vanilla extract and egg yolks and mix on medium just until ingredients come together.
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6
Scrape dough out of bowl and press into a 1/2-inch-thick rectangular block.
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7
Wrap airtight in plastic wrap and refrigerate overnight.
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8
Unwrap dough and cut into two equal pieces.
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9
Wrap one piece and refrigerate or freeze for use in another tart.
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10
Butter a 9-inch metal tart pan with a removable bottom very lightly and evenly.
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11
(If you can see the butter you have used too much.)
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12
Place parchment paper or a Silpat on a work surface and dust lightly with flour.
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13
Tap on the dough with a rolling pin to make it pliable.
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14
Roll dough out gently to about 1/4-inch thickness, frequently rotating it a quarter turn clockwise.
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15
Work quickly so dough doesnt warm up and become sticky.
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16
Cut a circle that is 1 1/2 inches larger in diameter than tart pan.
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17
(An easy way to do this is to use a larger pan or ring as a guide; set it on top of the dough and cut around it.)
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18
Very lightly dust dough with flour; use a pastry brush to remove any excess flour.
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19
Wrap dough loosely around rolling pin to lift it up from work surface, then immediately unroll it onto tart pan.
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20
Gently guide dough down the sides of the pan, making sure that dough leaves no gap between the bottom edge of the sides of the pan and the bottom.
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21
Using a paring knife, trim away excess dough hanging over edges.
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22
Refrigerate tart shell, uncovered, for at least 1 hour and preferably overnight.
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23
Assemble the tart: Heat oven to 325 degrees.
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24
Place hazelnuts on a sheet pan lined with parchment and roast for 15 minutes.
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25
Remove from oven, cool for 15 minutes and place in a bag.
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26
Seal bag and gently roll over nuts with a rolling pin, just to crush them into halves.
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27
Set aside.
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28
Sift together 70 grams hazelnut flour, 70 grams confectioners sugar, the cornstarch and the cake flour.
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29
Place 70 grams butter, pinch of salt and the vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed for 1 minute.
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30
Turn off machine, scrape down sides of bowl and add hazelnut flour mixture.
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31
Mix at medium speed for 1 minute.
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32
Gradually add egg and mix at medium speed until incorporated, no more than 2 minutes.
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33
Add rum, if using, and mix until incorporated.
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34
Remove tart shell from refrigerator.
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35
With a fork, poke holes in the dough, 1 inch apart.
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36
Spoon or pipe hazelnut cream into bottom of shell.
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37
Using a small offset spatula, spread in a smooth, even layer.
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38
Bake tart for 40 minutes, until cream and crust are golden brown and the tip of a paring knife comes out clean when inserted.
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39
Remove from oven and cool on a wire rack for 30 minutes.
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40
Remove tart from the ring and, with a small offset spatula, spread raspberry jam over surface in an even layer.
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41
(If jam is too stiff to spread easily, place it in a small saucepan and warm it slightly first on top of the stove.)
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42
Arrange fresh raspberries on jam.
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43
Just before serving, distribute roasted hazelnuts among the raspberries and dust with powdered sugar.
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44
The tart is best when eaten the day it is made, but can be refrigerated for a day.
