Sheet-Pan Hazelnut Breakfast Tart

Name: Sheet-Pan Hazelnut Breakfast Tart
Yield: 9 - 12 Servings
Ingredients: 2 cups (280 g) skin-on hazelnuts; 1 17.3-oz. package frozen puff pastry (2 sheets), thawed; 6 Tbsp. unsalted butter, melted, slightly cooled; 1¼ cups (250 g) granulated sugar, plus more for sprinkling; 2 large egg yolks; 3 large eggs; 2 Tbsp. unsweetened cocoa powder; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt

By Rachel Gurjar

November 23, 2021

Photograph by Emma Fishman, Food Styling by Alison Attenborough, Prop Styling by Summer Moore

Inspired by kringle, a Danish holiday pastry, this celebratory, make-ahead tart has a gooey hazelnut filling that pairs wonderfully with coffee. If your market has blanched hazelnuts, get them and save yourself the step of rubbing off the skins (you’ll still want to toast them, though).

What you’ll need

Food Processor
$70 At Amazon
Silicone Spatula
$13 At Amazon
Pastry Brush
$12 At Amazon
Rimmed Baking Sheet
$33 At Amazon

Recipe notes

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