Ingredients
Sweet short pastry
Nut filling
To serve
Method
1.Preheat oven to 190°C fan forced. In a processor, add flour, butter, sugar, egg, egg yolk and zest. Pulse until mixture reaches a breadcrumb consistency. Continue pulsing until it forms a ball (you may need to add 1–2 tsp chilled water to help it clump together).
2.Cover dough in plastic wrap and refrigerate while you make the filling.
3.Line a baking tray with baking paper and evenly scatter with almonds, hazelnuts and walnuts. Place in the centre of the oven and roast for 5 minutes. Remove from oven and set almonds and walnuts aside to cool slightly. Wrap hot hazelnuts in a tea towel, leave for 5 minutes then rub vigorously in tea towel to remove skins.
4.Put butter, eggs, zest and sugar in a processor. Add cooled nuts and process until mixture looks even. Don’t over-process; you want a grainy, nutty texture.
5.Grease and flour a 32cm tart tin (or two 18cm tart tins). On a lightly floured surface roll out pastry to a 3–4mm-thick circle large enough to line the tin. Line tin with pastry and prick the base all over with a fork. Refrigerate for 30 minutes.
6.After pastry has chilled, line with baking paper, fill with dry rice or baking beads and bake blind for 15 minutes. Remove blind-baking material and let base cool slightly.
7.Add filling and bake for 25–30 minutes (20 minutes for small tarts) until golden. Cool to room temperature, top with toasted nuts, berries, crème fraîche and a drizzle of good-quality maple syrup or runny honey, and serve.
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