100g ( 2⁄3 cup) plain flour 110g ( 2⁄3 cup) wholemeal spelt flour 3 ⁄4 tsp baking powder 100g (1 cup) hazelnut meal 120g butter, chilled, cubed 2 tbs brown sugar (or rapadura or coconut sugar) 12⁄ tsp ground cinnamon 14⁄ tsp ground cloves 14⁄ tsp ground nutmeg 1 egg 1 tsp natural vanilla extract 2-3 tsp cold water 1 batch (approx. 580g) Berry Chia Jam (see p90)
1 Preheat oven to 180°C/160°C fan forced. Grease a round 23cm (base measurement) fluted loose-based tart tin. 2 To make the pastry, place the flours, baking powder, hazelnut meal, butter, sugar and spices in a food processor or high-powered blender and process until mixture resembles fine breadcrumbs. Add egg, vanilla and water. Process until mixture just comes together. 3 Turn pastry onto a lightly floured work surface and roll into a thick log. Separate out one-third of the pastry. Flatten both portions into discs (this makes the pastry easier to roll out), wrap in plastic wrap and place in the fridge for at least 10 minutes. 4 Place larger portion of pastry on a lightly floured sheet of baking paper. Using a rolling pin, roll into a circle, approx. 26cm diameter (3mm thickness). Drape pastry over rolling pin, remove paper and ease into tin. Gently press into side. Trim overhanging edges, reserving offcuts for lattice strips. Place tart in fridge for 10 minutes. 5 Combine remaining pastry disc with pastry offcuts and roll out into a rectangle (approx. 20 x 23cm). Cut pastry into 1.5cm-wide strips. If the pastry is too soft, place in the fridge for 5-10 minutes to firm. 6 Spread jam over base of pastry case, then transfer to a large baking tray. Weave or place pastry strips in a lattice pattern over tart, pressing edges to seal. Re-roll any pastry offcuts, if needed. Trim pastry edges. Bake for 45-50 minutes or until pastry is golden and jam is bubbly. Set aside to cool completely before serving.