At Joy Road Vineyard Kitchen at Black Hills Estate Winery, Cameron Smith and Dana Ewart top these delicious tarts with whatever fruit is in season — Dana especially loves the flavour of roasted grapes, but you can also use pears, plums, peaches or whatever is ripe and delicious. You can buy hazelnut flour at Canadian Hazelnut in Agassiz, or make your own by grinding roast hazelnuts in a food processor — just be careful not to over-process and turn it into nut butter.
Pate Sucrée:
5 ½ cups (770 g) all-purpose flour
1 ¾ cup (525 g) icing sugar
1 tsp (5 mL) salt
1 ½ cup (340 g) unsalted butter, cut into pieces
2 large eggs
2 tbsp (30 mL) milk
Frangipane Tart:
1 cup (227 g) unsalted butter
1 cup (200 g) sugar divided
2 cups (300 g) organic hazelnut flour
Pinch of salt
1 ½ tbsp (22 mL) brandy
2 large eggs
2 tbsp (30 mL) milk
Fresh, seasonal fruit as needed
Pate Sucrée: Combine flour, icing sugar and salt in the bowl of a food processor, pulsing a few times to distribute ingredients evenly. Add the butter and mix to fine crumb. In a small bowl, lightly beat egg and milk together, then with the food processor running, drizzle into the dough and mix just until combined.
Scrape dough into a bowl and knead just until it all comes together. Divide into two equal portions and pat each into a disc about 1 inch (1½ cm) thick. Wrap in cling wrap, place in the fridge and chill for at least one hour, preferably two.
When you’re ready to bake the tart shell: Preheat oven to 350 F (180 C). Roll pastry out to about 1/4-inch (0.5 cm) thickness and press into two 11-inch (28 cm) tart pans with fluted edges and removable bottoms. Cover with aluminum foil and blind bake until lightly golden, about 20 minutes. Remove from oven and cool completely before adding fillings.
Frangipane Tart: Preheat oven to 375 F (190 C). In a standing mixer, beat butter with 3/4 cup (180 mL) of the sugar until light and fluffy. In a separate bowl, combine remaining sugar and hazelnut flour. Add to the butter mixture and beat until well combined. Mix in salt, brandy and one egg. Add remaining egg and milk and mix well. Spread filling on top of baked pastry shell, then top with fruit. (If necessary, peel, pit and/or slice the fruit first.) Place tarts in oven and bake until light golden, about 30 minutes.
Makes 2 large tarts.
What to drink with it
Fresh fruit and late harvest wine is a marriage made in heaven sip and savour this match until both are gone. (recipe below)
Whistler Late Harvest Chardonnay 2013, Okanagan Valley, $20
The nose and palate ooze is intense apple/tropical fruit flavours flecked with orange; bring on dessert.
Clos du Soleil Saturn 2013, Keremeos, Similkameen Valley, British Columbia, $28
Passion fruit, apricot, honey and a stony mineral underbelly with fresh acidity makes this a superstar dessert wine.
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