Step 1

For the Hazelnut Shortcrust Pastry

Step 1

In a food processor, blitz all hazelnuts (80g) into a fine powder. Be careful not to over blitz as this will release too much oil from the nuts

Step 2

Add flour, powdered sugar, and salt. Pulse until the hazelnuts have been broken down into a fine crumb.

Step 3

Add butter and pulse until combined

Step 4

Add in half egg and pulse until the dough comes together. If the dough is too dry, add a splash of water, little by little.

Step 5

Wrap in plastic wrap and rest in the fridge for an hour or until the dough becomes firm.

Step 6

For the Hazelnut Cream

Step 1

With a mixer or by hand, combine the butter, sugar, hazelnuts, almond powder, and cornstarch together until smooth

Step 2

Add in egg, beating to emulsify.

Step 3

Optional: add additional flavoring to the filling with a bit of lemon zest, ground ginger, or ground cinnamon

Step 4

For the Assembly

Step 1

Preheat oven to 350F/180C

Step 2

Thinly slice two peaches or any fruit of your choice

Step 3

Roll out pastry dough into a thin circle over a piece of parchment paper

Step 4

Spread a layer of hazelnut cream overtop of the dough, ensuring to leave a 1.5in border along the sides of the dough

Step 5

Place fruit on top of the hazelnut cream. Fold the edges of the dough using the parchment paper.

Step 6

Combine the remaining egg with a splash of milk or water. Brush the egg wash over the sides of the pastry and sprinkle with turbinado or course sugar

Step 7

Bake at 350F/180C for 30-40 minutes until the crust is golden and the hazelnut cream is slightly puffed.