
Claire Macdonald
from
Seasonally Scottish
For a truly tempting tart, try this combination of buttery hazelnut pastry with glorious raspberry filling from Claire Macdonald
For a truly tempting tart, try this combination of buttery hazelnut pastry with glorious raspberry filling from Claire Macdonald
Raspberry and hazelnut tart
Method
2. Push the mixture around the sides and bottom of a 20cm flan dish. Refrigerate for 30 minutes or longer.
3. Preheat the oven to 180C/gas 4. Bake for 30 minutes, until the pastry is evenly cooked and golden. Remove from the oven and leave to cool.
4. Put the raspberries into a saucepan with 150ml water and the sugar. Cover with a lid and simmer for 20 minutes, stirring occasionally.
5. Put the arrowroot into a small bowl and mix to a smooth paste with 2 tablespoons of water.
6. Pour a little of the juice from the saucepan into the bowl and mix well. Pour the mixture back into the pan with the raspberries and stir over a moderate heat, until the sauce thickens.
7. Remove from the heat and stir in the brandy; set aside to cool.
8. Spoon the cold raspberry mixture into the baked pastry case and smooth the surface.
9. Serve in slices accompanied with whipped cream.
Prep:
45 min
Cook: 55 min
Cook: 55 min
Ingredients
For the pastry
125g Butter, hard from the fridge75g plain flour
75g ground hazelnuts
25g icing sugar
For the filling
500g Raspberries75-125g caster sugar
1 tbsp arrowroot
125ml Brandy, (optional)
whipped cream, to serve
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