• 450 g (14½ oz) chilled ready-made or homemade sweet shortcrust pastry (see page 15)
  • a little flour, for dusting
  • icing sugar, for dusting
  • 125 g (4 oz) unsalted butter, softened
  • 125 g (4 oz) caster sugar
  • 2 eggs, lightly beaten
  • 125 g (4 oz) ground hazelnuts
  • 175 g (6 oz) mixed summer berries (such as raspberries and blueberries)
  • 250 g (8 oz) apricot jam
  • 2 teaspoons lemon juice
  • 2 teaspoons water

Divide the pastry into 3 pieces and roll each one out thinly on a lightly floured surface. Use to line 3 x 12 cm (5 inch) fluted flan tins (see page 11). Prick the bases with a fork and chill for 30 minutes. Line with nonstick baking paper, add macaroni or beans and bake blind (see page 12) in a preheated oven, 190°C (375°F), Gas Mark 5, for 10 minutes. Remove the paper and macaroni or beans and bake for a further 5–8 minutes until crisp and golden. Leave to cool. Reduce the temperature to 180°C (350°F), Gas Mark 4.

Beat the butter and sugar until pale and light, then gradually beat in the eggs. Fold in the hazelnuts.

Divide the berries among the pastry cases and spoon over the hazelnut mixture, spreading it flat. Bake for 25–30 minutes or until risen and firm to the touch.

Put the jam in a small pan with the lemon juice and measured water and heat gently until the jam melts. Increase the heat and boil for 1 minute, remove from the heat and press through a fine sieve. Keep warm.

Brush the warm apricot glaze brush over the tarts as soon as they come out of the oven. Leave to cool in the tins and serve dusted with icing sugar.

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