Today’s Paper

This recipe was given to me by Renato.

His father Guzi first made it as a speciality for the family Dolceria in Old Mint Street in 1955.

And for the pastry you will need:
160g Flour
50g Sugar
50g softened Butter
3 drops Vanilla Extract
35g Water
Zest of a quarter of a fresh Lemon
Pinch of cinnamon

A 10 inch Tart Dish
Heat oven to 160 or gas mark 5
Prep time 25 minutes. Cooking time 25 minutes

Sieve flour and baking powder into a large bowl. Add butter cut up into small pieces. Rub in until you have a fine consistency. Add vanilla extract, lemon zest and cinnamon. Dissolve sugar and cold water and mix into dry ingredients. Knead and leave to rest wrapped in cling film in a cool place for at least 15 minutes. Grease the tart dish and roll out pastry on a lightly floured surface. Line the dish and trim neatly. Dock the pastry with a fork.

Ingredients for Hazlenut Filling
400g Hazlenuts
250g Sugar
250g Butter
125g Honey
Cherries for decoration (optional)

Roast the nuts in the oven until they are a light gold colour. Cool and place in a plastic bag. Crush lightly with a rolling pin but do not over do it. The nuts need to be large and chipped.
Melt the butter on very gentle heat. Add the sugar and honey and stir, still on low heat, until the sugar is dissolved. Remove from heat. When cool, add the Hazlenuts and put filling into the pastry case and bake for 25 – 30 minutes. Take out of oven and leave on a wire rack to cool completely in the tart dish. When you take it out of the oven the consistency should be runny but as it cools down the filling sets. Then gently take it out of the tart dish and you may need to use the point of a sharp knife to help ease it out. Decorate with cherries.
This tart will last for a few weeks if stored in an airtight container and the flavor improves. No need to refrigerate.

And here Caper season has arrived, time for pickling and preserving, and the most exciting part of using up last year’s stock….

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