One of my favourite desserts ever!
I’ve had this recipe for years, no idea where it comes from…
I used my Kenwood to make the pastry with the “K” hook.
2 ¼ cups (350g) plain flour
3/4 cup (180g) sugar
2 cups (300g) hazelnut meal
1 tbl cocoa powder
1 tsp ground cinnamon
190g butter, softened
1 egg plus 1 extra for glaze
2 tbl milk plus 1-2 tbl extra for glaze
1 jar raspberry jam
- Mix the flour, sugar, hazelnut meal, cocoa powder and cinnamon in a big bowl until well combined. Add the butter and mix. Add the egg and milk until you get a dough.
- Grease a 23cm flan tin with a removable base. Line the base and sides of the tin with some of the pastry dough. Prick the base with a fork. Refrigerate for 30 minutes along with the unused pastry.
- Put the jam on top of the pastry. Roll out the extra pastry dough to make thin strips and put on top of the jam in a lattice pattern. Beat the extra egg and milk and use to brush the pastry.
- Cook for 1 hour at 165°C or until the tart has a nice dark colour.
I used a jar of Bonne Maman raspberry jam. You need about 350g-400g.