Ingredients (serves 6)

• 100g peeled hazelnuts
• 2 cups plain flour
• 150g icing sugar
• 1/4 cup sugar
• 1 egg
• 1 egg yolk
• zest of one lemon
• 1 tsp baking powder
• pinch of salt
• 450g frozen blueberries
• 1 tbsp Nutella per slice to serve

Method

1. Preheat the oven to 180ºC. Briefly toast the hazelnuts in the oven, and then chop them in the food mixer. Put the flour in a pile on the pastry board. In the middle, add the softened butter cut into pieces, together with the sugar, egg and yolk, zest, baking powder and a pinch of salt. Mix it together quickly and then add the chopped hazelnuts and continue mixing until you have a consistent dough.
2. Roll ¾ of the dough into a circle, approximately 1cm thick. Use this to cover the bottom and sides of a greased and floured cake tin, 22cm in diameter.
3. In a non-stick saucepan, cook the blueberries on a low heat, together with a tablespoon of sugar until most of the liquid has evaporated. Spread a delicate layer of this mixture over the surface of the prepared dough in the tin.
4. To create the pretty lattice pattern, cut the remaining dough into strips and place them across the top, overlaying them in your lattice pattern. Bake in the oven for approximately 40 minutes. Remove from the oven and allow to cool before serving each slice with a tablespoon of delicious Nutella. For an even prettier finale, thinly pipe the Nutella, following the pattern of the pastry