Annurca apple tart with hazelnuts

1) Chop in the mixer 50 g of hazelnuts with 100 g of sugar; unite 225 g of flour, 150 g of cold butter in small pieces, the grated rind of the lemon and the 2 egg yolks. Operate the appliance until the mixture is crumbly, then transfer it on the plane e work it quickly with your hands.

2) When you have obtained a smooth ball of dough, crush it a bit', wrap it up with plastic wrap and let it rest in the fridge for half an hour.

3) Chop the remaining hazelnuts together with the toasted hazelnuts and 50 g of sugar. Mounted the remaining butter with the remaining sugar, then add, a little at a time, the eggs lightly beaten. Incorporate also the chopped hazelnuts and the remaining flour.

4) Roll out the dough with a rolling pin on the floured surface in a 4-5 mm layer, then transferred gently into a 24 cm tart mold, greased and floured, making it adhere well to the entire edge. Fill the pasta shell with the mixture, leveling it a little with the back of the spoon.

5) Wash the Melannurche, cut them into wedges without peeling, spray them with a few drops of lemon juice e distribute them on the surface of the cake, sinking them a bit'. Cook in the lower part of the oven, preheated to 180 °, for 50 minutes.