Linzer tarts with cinnamon hazelnut crust

1.Preheat oven to 190°C. Grease and flour 6 x 5cm fluted loose-bottomed flan tins.

2.Spread hazelnuts on a baking tray and place in the oven for 5–10 minutes. You will be able to smell the roasted hazelnut aroma when they are ready and the skins will have become crisp and flaky. Tip nuts onto a clean tea towel and roll them round, rubbing gently to slough off the skins. Pick out the skinned nuts and don’t worry if a small quantity of skin remains. When cool, pulse nuts in a food processor until they form fine crumbs, but not so they turn into a paste.

3.Combine flour, ground hazelnuts, brown sugar and cinnamon in food processor, add cubed butter and pulse until mixture resembles fine breadcrumbs. Add egg yolks and pulse until mixture holds together when squeezed, but don’t overmix it.

4.Chill pastry for 20 minutes, then roll out and divide into 6 pieces. Roll out each piece to fit flan tins then use the rolling pin to lift the pastry, pressing it gently into the tin with your fingers. Roll over the top with the rolling pin to neaten the rim. Reserve trimmings.

5.Prick bases with a fork and three-quarters fill with jam. Roll out pastry trimmings on a floured surface and cut into 1cm strips. Lattice the strips over the tarts, pressing edges gently to seal, or use decorative cutters to cut shapes. Bake for 20–30 minutes until pastry is lightly browned. Serve warm or cold.