Apple Crisp Tart

Why limit crisp topping to oatmeal?  I add quinoa here for a richer topping. Why not get a little protein as you are being decadent?
3 apples, about 3 cups
Juice of 1 lemon
1 tsp vanilla
2 Tbsp raspberry jam
dash salt

Crisp Topping:
1/2 cup oatmeal
1 cup brown sugar
1/4 cup cooked quinoa
1 stick butter, cubed 1/4-inch, very chilled

Half recipe hazelnut crust:
1/4 cup hazelnuts
3/4 cup flour
1/2 tsp salt
1 tsp sugar
1/2 stick butter, cubed and placed in freezer for 10 minutes
3 Tbsp ice water

Prepare the dough for the crust. First toast the hazelnuts in a 375F oven (I use a toaster oven) for about 3 to 5 minutes, shaking once or twice. Watch the nuts closely, being very careful not to burn them, which can happen quickly. Keep oven preheated at 375F.

Let the nuts cool and then tip them into a large food processor. Pulse them to form a fine, but dry grind, being careful not to over process to almond butter! Add the flour, salt and sugar and pulse together.

Next, add the butter and pulse together just enough to form a coarse mixture. Pulse in the water by the tablespoon-ful. Add only enough just so that the dough pulls together.

Tip dough out onto a floured counter and form into a disk. Wrap with plastic wrap and refrigerate for 30 minutes.

Meanwhile, toss together the apple, lemon, vanilla and jam in a bowl. In a separate bowl, toss together the crisp topping ingredients

When the dough has chilled, roll it out on a clean surface with some flour, to the shape of the tart pan. I used a non-stick 4x14-inch tart pan with a removable bottom. Place the dough into the pan and trim the edges. Pour the apple mixture into the crust.

Top with the crisp topping.

Bake about 30-40 minutes, until the tart is brown and bubbly and the apples have cooked through.

Makes one tart.