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1. Spray an 11x8-inch tart pan with removable bottom with
nonstick spray
(you can also use a round 9-inch tart pan with removable
bottom).
2. Pulse together the flour, sugar and salt in a food
processor several times to
combine. Add the butter and pulse until fine crumbs form,
about 15 seconds. Add
the egg yolk, water and hazelnuts and pulse just to combine.
The mixture should
hold its shape when squeezed between your fingers. If
it's too dry and crumbly,
add another tablespoon of water. (Alternately, place
the dry ingredients in a bowl
and cut in the butter with two knives or a pastry blender
until crumbs form. Stir in
the egg yolk, water and hazelnuts.)
3. Place a piece of plastic wrap on a work surface. Form
the dough into a small
rectangle and seal tightly in the plastic. Refrigerate
1 hour. (If using a round pan,
form dough into a circle.)
4. Roll out the dough between 2 sheets of plastic wrap
to one-eighth-inch thickness.
Place in the tart pan, pressing to fill the bottom and
up the sides. Refrigerate 20 minutes.
Prick the bottom with a fork, then bake until the bottom
feels firm and the tart is pale
golden, 17 to 20 minutes. Remove from the oven and cool
completely.
Chocolate Ganache:
3/4 cup whipping cream
1 tablespoon hazelnut-flavored liqueur, such as Frangelico
6 ounces bittersweet chocolate, chopped into small pieces
1. Bring the cream to a simmer in a small saucepan, then
stir in the liqueur. Remove
from heat and add the chocolate. Slowly stir until smooth.
Assembly:
1 pound strawberries, ends trimmed
1/2 cup red currant jelly
1. Cut the berries from the stem end down in one-eighth-inch pieces
2. Place the jelly in a small saucepan and melt over low heat.
3. Spoon the ganache into the cooled tart shell, spreading
in an even layer with a
spatula. Starting in the corners, place the strawberry
slices in diagonal rows, meeting
in the center of the tart. Fill in with remaining rows
ending in the center. (If using a
round tart pan, start on the outside working in to make
overlapping concentric circles.)
4. Brush the berries with the warm jelly to glaze the tart and serve.
