Ingredients for 6 persons:
Dough:

• 50 grams of hazelnuts shelled and lightly toasted
• 50 g sugar
• 80 g butter
• grated rind of ½ lemon
• 1 egg yolk

Filling:

• 200 g mascarpone
• 80 g icing sugar
• 300 g mixed berries
• 1 bunch of white grapes
• 1 bunch of grapes pink
• 2 tablespoons gelatin

Cake:

• 20 g butter
• 20 g flour

Preparation:
Finely chop the hazelnuts, reducing them to powder, sift the flour, add the hazelnuts and sugar, formed a fountain, put the butter softened to room temperature before and divided into pieces, the egg yolk, grated lemon rind and mix all ingredients without overworking the dough, wrap it in a sheet of plastic wrap and let rest in refrigerator for 30 minutes.
Meanwhile, work in a bowl with the mascarpone and icing sugar; rapidly washed berries and grapes in ice water and dry quickly.
Roll out the pastry to a thickness of 2-3 mm nuts, lined the cake pan, buttered and floured, prick the bottom with the tines of a fork, cover with a sheet of baking paper, fill the mold with the pulses and then Cook the tart in a preheated oven at 180 degrees for 15 minutes, remove from oven, remove beans and parchment paper, place it back in the oven and cook for 10 minutes, letting it cool before you remove from the oven.
Spread in tart with mascarpone cream cold in an even layer, arrange, alternately, berries and grapes, brush the fruit with the jelly boiled with a tablespoon of water.

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Recipes easy and quick to cook. In cucina con Manu.
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