1 cup toasted hazelnuts
1/4 cup caster sugar
1.5 cups plain flour
125g unsalted butter, chilled, cubed
1 egg, lightly beaten
1 punnet of blueberries
1 punnet of raspberries
1/4 cup sugar
extra 1 egg, beaten
whipped cream to serve
1. Preheat oven to 200 C. Line an oven tray with baking paper. Put nuts and sugar ina food processor and process until ground. Add flour and process until combined. Add butter and process until mix resembles fine breadcrumbs. Add egg and process til it comes together. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap and refrigerate for 20 mins.
2. Roll out dough on a floured surface to a 32cm round about 5mm thick, transfer to prepared tray. Combine berries and sugar ina bowl, then spoon onto centre of pastry.
3. Fold and pleat pastry over berries, leaving an opening in the centre. Brush pastr with extra egg and bake for 20-25 mins or until golden. Serve with cream.
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