500g jar raspberry jam (1½ cups)
1 egg white, lightly beaten
Whipped cream, to serve
1¼ cups plain flour
½ cup self-raising flour
1 cup hazelnut meal
¼ cup caster sugar
125g cold unsalted butter, chopped
½-1 tblsp water
Grease a 25cm round x 3cm deep, loose-base flan tin.
To make pastry, process flours, hazelnut meal, sugar and butter in a food processor until fine crumbs form. With motor operating, add egg and enough water until mixture comes together. Remove.
Using kitchen scales, weigh pastry. Shape two-thirds of the pastry into a flat disc. Wrap in plastic wrap. Refrigerate 30 minutes. Wrap remaining one-third pastry in plastic wrap. Refrigerate.
Roll out disc of pastry between two sheets baking paper until large enough to line prepared tin. Ease pastry into tin. Trim edge, reserving scraps.
Stir jam into a bowl until smooth. Spread evenly over pastry base.
Combine reserved scraps with remaining pastry. Shape into a flat rectangle. Roll out between two sheets of baking paper into a 22cm x 25cm rectangle, about ½cm thick. (Trim pastry to create straight edges.)
Cut pastry lengthways into 10 x 2cm-wide strips.
Arrange half the pastry strips over jam, about 3cm apart, trimming as required. Repeat with remaining strips in the opposite direction. Brush egg white over pastry.
Cook in a moderate oven (180C) for about 30 to 35 minutes, or until pastry is golden brown. Remove. Cool completely in tin.
Serve tart with whipped cream.