Raspberry and Hazelnut Tart

1. 1

   Preheat the oven to 180C Put the margerine, hazelnuts, flour, and sugar in a food processor and whizz together until it forms a dough.

2. 2

   If you don't have a food processor, rub the mix between your fingers and thumbs to make the dough.

3. 3

   If you need to bind the dough, add a touch of water, but don't let it become too sticky.

4. 4

   Line the base and sides of the tart tin by pressing the pastry into place with your fingers.

5. 5

   If it feels to sticky to press into the tin, chill the dough in the freezer for 5 minutes beforehand.

6. 6

   Throw some baking beans into the tin and bake blind for 30 minutes until the pastry is golden brown.

7. 7

   Fill the tart with the lemon tart and artfully arrange the raspberries on top.

8. 8

   Serve while it's still warm to catch it at its most delicious.

No additional tips available.