The 2010 hazelnut crop is ready. Directed by hazelnut connoisseur Richard, my friend Linda brought back a kilo of shelled hazelnuts from the Chevron gas station in Chilliwack. You are now laughing, because I get my hazelnuts from the gas station, but these organic hazelnut kernels are actually grown by “Canadian Hazelnut Company” in Agassiz, BC, a family hazelnut orchard as they call themselves, and well worth the detour. I learned in the fresh fig tart recipe that nuts provide a nice coating of the crust and prevent it from getting soaked by juicy fruit. The subtle hazelnut taste goes well with the peach and it worked, the crust remained flaky.
First, boil the peaches 3 minutes, cut them in quarters and peel them. Pre-bake a pie shell for 20 minutes at 360 with weights, also, grind 3/4 cup hazelnuts very fine in the food processor. Make a paste in a bowl with the ground nuts, one large egg yolk, 1/4 cup honey, 1/8 cup melted butter, 2 tbsp tapioca flour, a small 1/4 tsp ground anise. Stir well, pour on the pre-baked bottom pie shell, arrange the peaches on top, as many as possible, the insides facing down. Bake 35 minutes at 360, cover top with foil if necessary to prevent browning. Brush the peaches with red currant jelly or peach jam. Take a picture, this won’t keep, it is too good.