thanks dad......

My dad loves anything with apples...... apple pie, dumplings, strudel, cake, well you get the picture. Every year for father's day I bake him something & it always has apples in it! This year I am making him an apple tart with a hazelnut & brown sugar crumble topping. It seems like such a small thing to do for someone who has done so much for you, but it seems to be enough. He loves it & every year acts like it is the most wonderful surprise ever.



I love this recipe, it is so easy & comes out perfect every time, it is from the cookbook More from 
Magnolia by Allysa Torey.

apple tart with hazelnut topping

{printable recipe}

hazelnut topping:
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
6 tablespoons unsalted butter, softened & cut into small pieces
1/2 cup coarsely chopped hazelnuts ( I always toast them first)

filling:
3 cups thinly sliced tart apples (I use Granny Smith)
1/3 cup sugar
1 tablespoon flour
1 teaspoon vanilla extract

crust:
6 tablespoons unsalted butter, softened
2 tablespoons sugar
1 large egg at room temperature
1 large egg yolk at room temperature
1 1/2 cups all-purpose flour
1 tablespoon baking powder

Preheat oven to 325*.
To make the topping: In a medium bowl, mix together the flour & sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the hazelnuts and, using your hands, toss until all ingredients are well combined. Set aside.

To make the filling: Place all ingredients in a large bowl and toss gently until the fruit is evenly coated. Set aside.

To make the crust: In a large bowl, on the low speed of an electric mixer, cream the butter and sugar until smooth. Add the eggs and egg yolk, and mix well. Add the flour and baking powder, and beat until just combined. Gather the dough into a ball and on a lightly floured surface roll it out to fit a 10 inch tart pan (or whatever size you would like to use). Fit the dough into the pan and trim the edge flush with the rim of the pan. I just run a rolling pin over the top of the pan.

Transfer the fruit filling into the crust and sprinkle the brown sugar topping evenly over the fruit. Place the tart on a baking sheet and bake for 50 minutes.
Cool on a wire rack for 1-2 hours. Serve warm or at room temperature.

Enjoy!