Ingredients
1 stick (1/2 cup) unsalted butter, melted
8 sheets phyllo, thawed if frozen
1/4 cup granulated sugar
1 cup (5 ounces) hazelnuts, toasted and skinned
2/3 cup packed light-brown sugar
1 tablespoon unbleached all-purpose flour
1 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, room temperature
3 tablespoons finely chopped crystallized ginger
2 large eggs, room temperature
2 cups berries, such as blackberries, blueberries, or raspberries
Confectioners’ sugar, for serving
Preparation
Crust: Preheat oven to 350 degrees. Butter a 12-by-8-inch rectangular tart pan with a removable bottom. Place phyllo on a work surface and cover with plastic wrap.
Working with one sheet of phyllo at a time, use a pastry brush to coat one side with butter. Sprinkle with 1 1/2 teaspoons granulated sugar and fold sheet in half crosswise; butter the top. Transfer sheet, buttered-side up, onto half of prepared pan, leaving a 1/2-inch overhang. Repeat with a second sheet, butter, and granulated sugar, adding new sheet to other side of pan. Repeat process, buttering and sugaring phyllo, folding it over, and laying it in pan so sheets overlap in a random pattern as you build up a crust that extends all the way around the pan. Fold and ruffle edges to create an even border. Place pan on a parchment-lined rimmed baking sheet. Bake until light brown, 10 to 15 minutes.
Filling: Meanwhile, pulse hazelnuts, brown sugar, flour, and salt in a food processor until very finely ground. Pulse in butter and ginger until smooth. Pulse in eggs until smooth.
Spread filling in an even layer over warm crust (fill crust immediately after it is out of the oven); top with berries. Bake until filling is puffed, set, and golden brown around the fruit, 40 to 50 minutes. Serve warm or at room temperature, sprinkled with confectioners’ sugar. Tart is best eaten the day it’s made.
