Woodland Nut Tart - cooking recipe

Ingredients

1 3/4 cups bread flour
8 tbsp (1 stick) cold butter, diced
2 tbsp sugar
1 None egg, plus 1 egg yolk
1 None lemon, peel finely grated
None None FOR THE NUT FILLING
1 1/2 cups whole almonds
1/2 cup shelled hazelnuts
1/2 cup walnut halves or pieces
1 1/4 cups (2 1/2 sticks) butter
3 None eggs
1 None lemon, peel finely grated
1 1/2 cups sugar
None None TO SERVE
None None Toasted nuts
None None Mixed berries
None None Creme fraiche
None None Maple syrup or honey

Preparation

Preheat the oven to 375\u00b0F. 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.
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.
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.
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.
Preheat the oven to 375\u00b0F. 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.
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.