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Ingredients

PASTRY

1. 2 cups cake flour, sifted
2. 1/2 teaspoon cinnamon
3. 1 cup toasted, skinned hazelnuts, finely ground
4. 2 sticks (1/2 pound) unsalted butter, softened
5. 3/4 cup sugar
6. 1 large egg
7. 1/2 teaspoon pure vanilla extract
8. Finely grated zest of 1/2 lemon
9. Finely grated zest of 1/2 orange

LEMON CURD FILLING

1. 4 extra-large egg yolks
2. 3 extra-large eggs
3. 1 cup plus 1 tablespoon sugar
4. 1 cup fresh lemon juice
5. 1/2 cup dried lemon verbena leaves or 6 fresh lemon verbena leaves
6. 1 stick plus 2 tablespoons cold unsalted butter, cut into tablespoons
7. Salt

COMPOTE AND GARNISH

1. 1 1/2 cups water
2. 1 cup sugar
3. 2/3 cup fresh orange juice
4. 1/4 cup Cointreau or Grand Marnier
5. 1/2 vanilla bean, seeds scraped
6. 3 pints cape gooseberries
7. 1/4 teaspoon freshly ground pepper
8. Lightly sweetened whipped cream and fresh lemon verbena, for serving

Description

Food & Wine