Ingredients
- For the jam
- 150g raspberries
- 75g strawberries
- squeeze of lemon juice
- 50g castor sugar
- 2 tbsp raspberry conserve
- For the pastry
- 150g raw almonds
- 60g raw hazelnuts
- 210g plain flour
- 135g castor sugar
- zest of one lemon
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp baking powder
- 195g unsalted butter, cubed
- 2 egg yolks
- 1 tsp vanilla extract
Method
For the jam: Rinse raspberries, hull and rinse strawberries. Combine berries with lemon juice and sugar and simmer gently for about 20 minutes or until most of the liquid has evaporated. Remove from heat, add conserve and another squeeze of lemon juice, stir and pour into a container to chill.
For the pastry: Place the almonds on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant.
Repeat for the hazelnuts and bake for 15 minutes or until fragrant and the skins begin to flake and crack. Cool nuts on a wire rack. Blitz in a food processor with 1/3 of the flour until finely ground.
Add the remaining flour, sugar, lemon zest, cinnamon, cloves, salt, and baking powder and process until evenly combined.
Add the butter and pulse until the mixture looks like fine crumbs. Add the egg yolks and vanilla and pulse until the dough just begins to come together.
Gather the dough into a ball and then divide it into two pieces, one slightly larger than the other. Wrap the smaller in plastic wrap and refrigerate.
To assemble: Press the larger ball of dough into the bottom and up the sides (about 2.5cm) of a 25cm buttered tart case or spring-form pan.
Spread the cooled jam onto the pastry
Remove remaining pastry from the refrigerator and roll to 2mm thick.
Cut into 1.5cm wide strips with a fluted cutter.
Using a spatula, lift pastry strips onto tart, laying 5 evenly spaced across. Repeat at 90 degrees to form a lattice and trim edges.
Bake at 170C for 30-35 minutes or until the pastry is golden.
Cool fully before removing from tin.
Keep refrigerated. Dust with icing sugar before serving.
