WINTER BERRY TARTS WITH HAZELNUT PASTRY

The spiced fruit compote enclosed in these delicate, buttery tarts is a less-sweet option than the traditional jam filling.

MAKES 6 INDIVIDUAL TARTS FOR THE PASTRY

100g blanched hazelnuts 400g white spelt or plain flour, plus extra for rolling 120g golden caster sugar 200g salted butter, diced 4 egg yolks

1-2tbsp iced water, or as needed

FOR THE FILLING

1tbsp orange juice 3tbsp cornflour

100g light muscovado sugar

1 small cinnamon stick 2 strips of orange zest 500g mixed berries Icing sugar, to dust 1 Make the filling by mixing the juice, cornflour and 4tbsp water in a saucepan until smooth. Add the sugar, cinnamon stick, zest and berries. Cook over a medium heat, stirring, for 10min, until thickened. Leave to cool. Remove the cinnamon stick and zest. 2 Preheat the oven to 190°C/fan 170°C/gas 5. Roast the nuts on a baking tray for 5min until golden, shake halfway through. Finely grind in a food processor. 3 Stir the flour and sugar through the nuts in the food processor. Add the butter and pulse until it resembles rough breadcrumbs. Add the egg yolks and 1tbsp water and blitz again until it just begins to come together. If it’s dry, add a little more iced water and blitz again. Bring together lightly on a floured worksurface to form a smooth pastry. Divide into two pieces, one twice the size of the other. Wrap both pieces in cling film and chill for 30min. 4 Preheat the oven to 200°C/fan 180°C/gas 6. Divide the larger piece of pastry into six. Roll each one out to a 13cm disc and press them into six 10cm pie tins. Let the pastry overhang. Spoon in the filling. 5 Divide the smaller piece of pastry into six. Roll each sixth into a 12cm circle. Using small starshaped cutters, stamp stars out of each circle, leaving a 2cm border. Add one to each pie and crimp the edges together to seal. Trim any excess. 6 Bake the tarts for 8min, until beginning to colour. Reduce the oven to 180°C/fan 160°C/gas 4 and bake for 15min more, until golden. Leave to cool and dust with icing sugar before serving.