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1
Preheat the oven to 375u00b0F. In a processor, combine flour, butter, sugar, egg, egg yolk and lemon peel. Pulse until mixture is a breadcrumb consistency. Continue pulsing until a ball forms (adding 1-2 tsp chilled water). Cover dough in plastic wrap and refrigerate.
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2
Line a baking tray with parchment paper. Sprinkle with almonds, hazelnuts and walnuts. Roast for 5 mins. Remove from oven and set almonds and walnuts aside to cool slightly. Wrap hot hazelnuts in a tea towel. Let stand for 5 mins, then rub vigorously in tea towel to remove skins.
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3
Place butter, eggs, lemon peel and sugar in a processor. Add cooled nuts and process until mixture looks even. Don't over-process; you want a grainy, nutty texture.
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4
Grease and flour a 12-inch tart pan with removable bottom (or two 7-inch tart pans). Roll pastry between sheets of parchment paper until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 30 mins.
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5
Preheat the oven to 375u00b0F. Place tart pan on baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 15 mins; remove paper and beans. Cool. Fill crust with nut filing.
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6
Bake for 25-30 mins (20 mins for small tarts) until golden. Cool to room temperature. Top with toasted nuts, berries, creme fraiche and a drizzle of good-quality maple syrup or honey.
