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Hazelnut Nectarine Pie

This hazelnut nectarine pie is one of the most delicious pies you can make. A buttery crust filled with hazelnut cream, caramelized nectarines and crunchy streusel topping. Serve it warm with a nice scoop of vanilla ice cream, and it’s the perfect dessert on hot summer days.

Nectarines and Hazelnut Pie

Photo: Natalie Levin



Hazelnut Nectarine Pie

24-26 round pie pan or baking ring

For short crust pastry:
175 grams all-purpose flour
100 grams cold butter, cut into cubes
40 grams icing sugar
Pinch of salt
1 tsp. vanilla extract
1 egg yolk
2-3 tbsp. cold milk (as needed)

For hazelnut cream:
100 grams hazelnuts
75 grams cold butter cut into cubes
75 grams light brown sugar
1 tbsp. all-purpose flour
Pinch of salt
1 large egg
1-2 tbsp. hazelnut liqueur or brandy

For nectarines:
2-3 tbsp. sugar
3-4 large nectarines, diced
juice of 1/4 lemon

For the crumble:
50 grams cold butter cut into cubes
50 grams all-purpose flour
20 grams whole hazelnuts
2 tbsp. light brown sugar

Icing sugar for decoration

Preparation:

  1. Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust. Freeze the crust for about an hour.
  7. Preheat oven to 170c degrees.
  8. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
  9. Bake for about 12-15 minutes.
  10. Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until golden.
  11. Cool slightly at room temperature.
  12. Hazelnut cream: in a food processor with a steel blade put hazelnuts, butter, sugar, flour and salt and blend until mixture is crumbly.
  13. Add egg and liqueur and continue to process until creamy, smooth and thick.
  14. Pour the cream over the crust, and smooth the top.
  15. Nectarines: in a medium pan put sugar and form caramel.
  16. When caramel is amber, add the diced nectarine and a little lemon juice and cook over medium heat until slightly softened nectarines. Cool.
  17. Arrange the nectarine on the cream evenly.
  18. Crumble: in a food processor with a steel blade put butter, flour, hazelnuts and sugar and blend together until mixture is crumbly.
  19. Put the crumbs over the nectarines.
  20. Bake for 15-25 minutes or until the crumble is golden browm.
  21. Cool completely at room temperature, sprinkle with powdered sugar and serve.

Notes:

  • Keep the pie in a closed container in the refrigerator for up to 4-5 days.
  • Serve the pie at room temperature or even slightly warm.
  • You can use pears, peaches and even berries instead of nectarines.
Hazelnut Nectarine Pie

Photo: Natalie Levin

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