Ingredients (Serves 8-10)
For the filling
- 1 x 100g pack hazelnut kernels, toasted
- 300g/11oz plain flour
- 1/2 tsp ground cinnamon
- Pinch of freshly grated nutmeg
- 1/2 tsp baking powder
- Zest of 1 unwaxed lemon
- 75g/3oz icing sugar
- 1 large egg yolk
- 100ml/4fl oz Filippo Berio Olive Oil
- 1 tbsp lemon juice
- 5 tbsp warm water
- 500g/1lb 2oz frozen Black Forest fruits
- 4 tbsp berry fruit cordial
- 2 tbsp cornflour blended with 2 tbsp water
- Icing sugar for dusting
Place the frozen fruits in a bowl and pour over the cordial. Leave to thaw and marinate overnight.
Place the hazelnut kernels in a food processor with half the flour and whizz until finely chopped. Add the remaining flour, cinnamon, nutmeg, baking powder, lemon zest and icing sugar then pulse to mix. Add the egg yolk, olive oil, lemon juice and warm water and pulse until the mixture comes together.
Lightly knead the dough then divide into 2 balls, 1 slightly larger than the other. Roll out the larger ball and use to line a 23cm/9in loose-bottomed flan tin, trimming the excess from the edge. Chill for 1 hour.
Knead the pastry trimmings into the other dough ball. Wrap in clingfilm and chill.
Meanwhile, strain the juice from the defrosted fruit into a pan and stir in the cornflour mix. Simmer and stir until thickened. Stir into the fruit and leave to cool.
Preheat the oven to 190°C, 375°F, Gas 5.
Spoon the fruit into the pastry case. Roll out the remaining dough and cut 10 strips about 1cm/1/2in wide. Place 5 strips across the fruit, then lay the other 5 across the first ones. Trim the ends and press into the base.
Bake for 30-35 minutes, or until the pastry is golden brown. Turn out when cold, and dust with icing sugar before serving.