Sweetmeat tart

For the pastry: put the flour and sugar into a blender and mix until well blended. Add the butter and mix again, then add the water, a little at a time, until you reach a pastry consistency (you may need more or less water). Remove the dough from the blender, wrap in cling film and chill in the fridge for 30 minutes.

Preheat the oven to 180C/160 fan/gas 4.

Roll out the pastry until just less than 5mm thick and line a 23cm flan tin.

Put the butter in a saucepan or microwave-safe bowl and heat or microwave until melted. Allow to cool to lukewarm.

Scatter the chopped peel over the pastry, then sprinkle over the hazelnuts.

Beat the eggs, egg yolks, caster sugar, nutmeg and cooled butter thoroughly together and pour the mixture over the peel and hazelnuts.

Bake the tart for 35- 40 minutes. The top should be crusted a rich golden brown all over, so keep an eye on it after 30 minutes in the oven. At first, the filling will rise with the baking, but once the tart is removed from the oven and transferred to a plate, it will sink again, as these egg mixtures usually do. Do not worry if the centre part of the filling is a little liquid beneath the crust, as it makes a delicious sauce. The consistency is a matter for individual taste.

Serve warm with lightly whipped cream.