4 oz. (1 cup) plain (all-purpose) flour 1 level teaspoon cinnamon
Dash of salt
4 oz. (1 cup) ground hazelnuts
3 1/2oz. (just under ½ cup) castor (granulated) sugar
4 oz. (1/2 cup) butter, slightly softened 1 egg yolk
Raspberry jam
1 egg white
Icing (confectioner's) sugar for dusting, optional
Stand 7 in. fluted flan ring on a lightly greased baking tray (sheet).
Sift the flour, cinnamon and salt into a bowl. Add the hazelnuts and sugar. Add the butter. Cut into the dry ingredients with a pastry cutter or round-topped knife, then rub in lightly with fingertips. Add the egg yolk and stir in with knife. Draw the mixture together, handling as little as possible, and wrap in foil. Refrigerate for 1 1/2-2 hours.
Before making the tart, pre-heat the oven to warm (325°F, Gas Mark 3).Take two-thirds of the dough and press into the prepared flan ring, making sure that the dough round the base and sides is of even thickness. (It should be thicker than shortcrust pastry.) Fill with jam. Turn the remaining dough onto a floured surface and roll out fairly thinly. Cut into strips and criss-cross over the jam filling, pressing the ends of the strips well into, the dough round the sides so that they hold in place.
Brush with lightly beaten egg white then bake in the centre of the oven for about 3/4-1 hour or until golden.
Leave for 10 minutes then carefully lift off flan ring and transfer tart to a plate. If liked, dust lightly with sifted icing (confectioner's) sugar. Serve while still warm and accompany, if liked, with softly whipped cream.
