Hazelnut puff tart

Serves 8-10 Desserts and puddings

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Method

Preheat the oven to 190C/170C F/Gas 5. Line a large baking tray with baking paper.

Put the hazelnuts on the prepared baking tray and toast in the oven for 12-15 minutes or until lightly browned and fragrant. Let them cool completely before blitzing in a food processor until fine. Set the lined tray aside until you need it again.

Put the butter, sugar, espresso powder and vanilla in a bowl and whisk to beat until pale and fluffy. Add the egg and mix again to combine. Stir in the ground hazelnuts and salt. Spoon the mixture into a large piping bag and put in the fridge for 20 minutes.

Unroll one sheet of puff pastry, cut out a 20cm circle - you can use an upturned plate to help you - and put it on the prepared baking tray.

Starting from the centre, start piping the frangipane in a spiral, leaving around 2cm clear around the edges. Brush the exposed edges with some beaten egg.

Unroll the second sheet of pastry and cut out another circle 22cm in diameter. Place this on top of the frangipane and press down the edges firmly to seal. Crimp the edges with a knife and transfer to the fridge for 30 minutes.

Preheat the oven to 190C/170C F/Gas 5. Brush the surface of the tart with beaten egg and use a skewer to make a little hole in the middle to allow steam to escape. Use a sharp knife to score a pattern on the surface and bake for 35-40 minutes until well-risen and deeply browned.

Allow the tart to cool completely. Serve at room temperature or warmed through with the chilled cream.

It will keep for up to 1 day in the fridge.

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