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Raspberry and hazelnut tart

Claire Macdonald from Seasonally Scottish
For a truly tempting tart, try this combination of buttery hazelnut pastry with glorious raspberry filling from Claire Macdonald

Raspberry and hazelnut tart

Method

1. Put the butter, flour, ground hazelnuts and icing sugar together in a food processor and whiz until the mixture resembles breadcrumbs.

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.