Method

• Preheat the oven 170C Pastry - Place the flour, butter and salt into a large clean bowl
• Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm
• Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry
• Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes
• Tart - Roll out the pastry on a lightly floured board to 5mm thick
• Grease and then line a 20cm deep tart tin with the pastry
• Prick the base all over with a fork
• Chill in the refrigerator for 15 minutes
• Line the tart case with baking/greaseproof paper and fill with baking beans
• Cook for 15 minutes or until the pastry is a pale golden color
• Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, cook for a further 5 minutes
• Spread the raspberry jam onto the base of the pastry case
• Leave to cool
• Filling- Cream the butter and sugar together until pale in color using an electric hand whisk
• Add the beaten eggs and egg yolk a little at a time
• Gently fold in the ground walnuts and orange zest
• Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled
• Bake for 20 minutes
• Sprinkle the lightly crushed walnuts on to the surface and bake for a further 20 minutes or until golden and set
• Leave to cool and serve with cream