Everyday Food
Ingredients
Method
1.Process skinned hazelnuts until ground. Transfer to a bowl and add sifted flour and spice, sugar and zest.
2.Rub in butter until mixture begins to come together. Add yolks and mix to a dough using hands. On a well-floured surface, shape mixture into a ball. Wrap in plastic wrap and chill 1 hour.
3.Preheat oven to moderate, 180°C. Lightly grease a 23cm loose-bottomed flan pan. Roll 3/4 dough between two sheets of baking paper until 3mm thick. Ease into pan. Trim edges. Chill for 10 minutes.
4.Meanwhile, lightly knead remaining pastry and trimmings together. Roll between two sheets of baking paper to about a 10 x 25cm rectangle. Chill for 10 minutes. With a fluted pastry cutter, cut into 10 x 1.5cm strips.
5.Spread jam over pastry case. Arrange 5 strips across tart, then remaining strips across to form a lattice pattern.
6.Bake for 35-40 minutes, until golden. Cool in pan for 10 minutes. Dust with icing sugar and serve in wedges with cream.
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