Raspberry and Hazelnut Tart

For a truly tempting tart, try this combination of buttery hazelnut pastry with glorious raspberry filling from Claire Macdonald
By Claire Macdonald
Raspberry and Hazelnut Tart
  • Rating:
  • Serves: 6-8
  • Cook Time: 55 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the pastry

  • 125 g butter, hard from the fridge
  • 75 g plain flour
  • 75 g ground hazelnuts
  • 25 g icing sugar

For the filling

  • 500 g raspberries
  • 75-125 g caster sugar
  • 1 tbsp arrowroot
  • 125 ml brandy, (optional)
  • whipped cream, to serve


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.

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