Raspberry and Hazelnut Tart

Directions

1. 1
   Preheat the oven to 180C Put the margerine, hazelnuts, flour, and sugar in a food processor and whizz together until it forms a dough.
2. 2
   If you don't have a food processor, rub the mix between your fingers and thumbs to make the dough.
3. 3
   If you need to bind the dough, add a touch of water, but don't let it become too sticky.
4. 4
   Line the base and sides of the tart tin by pressing the pastry into place with your fingers.
5. 5
   If it feels to sticky to press into the tin, chill the dough in the freezer for 5 minutes beforehand.
6. 6
   Throw some baking beans into the tin and bake blind for 30 minutes until the pastry is golden brown.
7. 7
   Fill the tart with the lemon tart and artfully arrange the raspberries on top.
8. 8
   Serve while it's still warm to catch it at its most delicious.