Ingredients :
- 100g hazelnut kernels, toasted
- 300g plain flour
- ½ tsp ground cinnamon
- ½ tsp baking powder
- Grated zest of 1 lemon
- 75g icing sugar
- 1 large egg yolk
- 120ml Filippo Berio Olive Oil
- 1 tbsp lemon juice
Filling
- 500g frozen Black Forest fruits
- 4 tbsp berry fruit cordial eg. raspberry, fruits of the forest
- 2 tbsp cornflour
- Icing sugar for dusting
Instructions :
PASTRY
1. Place the nuts in a food processor with half of the flour and chop finely. Add the remaining flour, cinnamon, baking powder, lemon zest and icing sugar and pulse to mix. Finally, add the egg yolk, olive oil, lemon juice and 5 tbsp warm water and pulse until the mixture comes together.
2. Lightly knead the dough then divide into 2 balls, one slightly larger than the other. Knead the large portion into a smooth round then roll out and line a 23cm metal flan tin, trim the excess from the edge then place in the refrigerator for 1 hour.
3. Gather up the trimmings and add to the other portion of dough and knead together, wrap and chill.
TART
1. Put the frozen fruits into a large bowl, pour the cordial over then leave to thaw and marinate for 1 hour (or overnight if possible).
2. Strain the fruit juices into a pan, blend the cornflour with 2 tbsp water, then add to the juices. Bring to simmer and stir until completely thickened. Pour over the fruit and fold together, allow to cool.
3. Heat the oven to 190°C/375°F/Gas Mark 5. Spoon the fruit filling into the pie crust. Roll out the remaining dough quite thickly and, using a sharp knife or fluted edge pastry wheel, cut 10 strips about 1.25cm wide. Carefully lift five strips, and place evenly spaced across the fruit, turn the tin and lay the other five across the first five to make a lattice pattern. Trim the edges and press the pastry onto the base.
4. Bake for 30-35 minutes, or until the pastry is golden brown. Cool before removing from the tin, dust with icing sugar before serving.
