EASY SCHNAPPS RASPBERRY AND HAZELNUT TART

Preparation time 15 mins Cooking time 45 mins Serves 12

4 punnets raspberries

215g caster sugar

/‚ cup breakfast marmalade 175g unsalted bu‡er, at room

temperature

/‚ tsp ground cinnamon

/‰ tsp ground cloves

1 free-range egg

1 free-range egg yolk

/‰ cup bu‡erscotch schnapps 125g plain flour, plus extra 1 Tbsp 175g hazelnut meal

250g mascarpone

150ml thickened cream

/‚ cup icing sugar, plus extra, to dust 2 tsp vanilla paste Chopped pistachios, to serve

STEP 1 Preheat oven to 190°C fan-forced (210°C conventional). Combine 2 punnets raspberries in a medium saucepan with 75g of the sugar, marmalade and / cup water. Cook over medium heat for 20 minutes, until thickened. Set aside to cool. STEP 2 Put buƒer, remaining sugar and spices in the bowl of an electric mixer and beat with the paddle aƒachment on high speed for 5 minutes, until light. Beat in egg, yolk and 2 Tbsp of the schnapps, then fold in flour and hazelnut meal.

STEP 3 Put baƒer in a piping bag with a 1cm round nozzle and pipe three-quarters of the mixture into base and side of a greased 24cm fluted tart tin, then spread raspberry mixture on top. Add extra plain flour to remaining baƒer (to thicken it slightly) and pipe crosshatch lines on top. Bake for 22-25 minutes, until golden. While hot, brush top of the tart with remaining schnapps. Cool on a wire rack.

STEP 4 Whip mascarpone, cream, icing sugar and vanilla into soŽ peaks, then dollop on tart. Top with remaining raspberries, pistachios and a dusting of icing sugar. Serve.