Linzertorte

Method

1. For the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, mixed spice, icing sugar, butter and a pinch of salt and whizz until the mixture resembles fine breadcrumbs. Add the lemon zest, egg yolks and 2tbsp cold water, then pulse until the pastry comes together into a ball; add a little extra water if needed. (If you don’t have a food processor, rub together the dry ingredients and butter with your fingers in a bowl, then stir in the egg yolk, zest and water with a wooden spoon.) Tip out the pastry onto a work surface and shape into a disc. Wrap, then chill for 30-40 minutes until firm.
2. On a floured work surface, roll out two thirds of the pastry to a 30cm circle. Carefully roll the pastry around the dusted rolling pin, then unroll into the tart tin. The pastry will be quite crumbly but if it breaks, use any offcuts or overlap patch it up. Use a small piece of pastry to push the pastry case into the edges of the tin, then trim away any excess, saving the offcuts for the lattice top. Prick the base all over with a fork. Chill for 30 minutes (or for 10 in the freezer) and heat the oven to 200°C/180°C fan/gas 6.
3. Line the pastry case with a large piece of non-stick baking paper and fill with ceramic baking beans or uncooked rice. Bake for 20 minutes, then remove the baking beans/rice and paper and bake for 5 minutes or until the pastry feels dry and sandy. Leave to cool slightly.
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4. Mix the jams and sugar together, then spoon over the base of the pastry case. Roll out the remaining pastry into a rectangle the thickness of a £1 coin. Slice the pastry into 3-4cm strips, re-rolling as necessary. Lay the strips in a lattice over the pie, with 3 strips going in one direction and 3 more crossing them.
5. Brush the top with milk, then sprinkle with sugar and bake for 25-30 minutes until the pastry is golden on top. Leave the tart to cool to room temperature, then serve with cream or ice cream.