Raspberry Tart Recipe

Ingredients

Serve 8

Pastry:

• 1 2/3 cups/250 g all purpose/plain flour

• 3/4 cup/125 g confectioners'/icing sugar

• 1/8 tsp salt

• 2/3 cup/150 g butter

• 1 1/3 cups/130 g chopped hazelnuts

• 1 tsp vanilla extract

• 2 egg yolks, lightly beaten

 Filling:

• 10 oz/300 g fresh raspberries + extra to decorate

• 1 cup/200 g granulated sugar

• 1/3 cup/50 g confectioners'/icing sugar, to dust

Method:

1. Pastry: Sift the flour, confectioners' sugar, and salt into a large bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.

2. Stir in the hazelnuts and vanilla. Mix in enough of the beaten egg yolk to make a stiff dough.

3. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

4. Raspberry Filling: Cook the raspberries with the sugar in a medium saucepan until the fruit has softened and resembles jam.

5. Preheat the oven to 400°F/200°C/gas 6. Set out a 12-inch (30-cm) spring form pan.

6. Roll the dough out to a 1/4 inch (5 mm) thick. Fit into the pan, trimming the edges if needed. Line the pastry with waxed paper and fill with dried beans or pie weights. Prick all over with a fork, pinching the edges.

7. Bake for 20 minutes, then remove the paper with the beans or weights.

8. Spoon in the raspberry filling. Decorate with the raspberries. Dust with the confectioners' sugar and serve.