Instructions

• Preheat the oven to 160C, place the hazelnuts on to a baking tray, roast for 10 to 15 minutes, carefully remove the hazelnut skin with a tea towel.

• Tip the hazelnuts and half of the corn flour in to a food processor and combine. Add the rest of the flour a long with the salt and pulse.

• In a mixing bowl, combine 115g of sugar and 100g of butter, tip in the nut mixture and mix using a spoon until a dough forms. Add a small quantity of cold water if the dough is falling apart.

• Line a tart pan with baking paper, press the dough in to the base of the tin and around the sides, prick with a fork and place in the freezer for an hour.

• Preheat the oven to 175C, bake the dough for 15 minutes and leave to cool.

• Heat 225g of sugar, the juice of one orange, the orange peel and cranberries and simmer until the cranberries have softened.

• Tip the mixture in to a sieve and using the back of a wooden spoon, press down on the mixture to extract the juices in to a bowl. Stir in 115g of butter.

• Beat the egg yolk in a mixing bowl, gradually whisk in the cranberry liquid until combined. Tip in to a saucepan and heat to thicken and leave to cool.

• Preheat the oven to 175C, pour the cranberry mixture in to the baked dough, flatten with a spoon or spatula and bake for 10 minutes or until set. Leave to cool.