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Lemon-Hazelnut Tart Recipe
- Butter, for greasing the pan
- 1 1/2 cups toasted, blanched slivered or sliced almonds
- 1 1/4 cups toasted whole hazelnuts, skins removed
- 1 1/2 tablespoons all-purpose flour, plus more for coating the pan
- 3 large eggs, separated
- 3/4 cup granulated sugar
- Finely grated zest of 1 medium lemon
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 3 lemons
- 4 large egg whites
- 1 1/4 cups granulated sugar
- Powdered sugar, for serving
Directions:View on Chow
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