For the sweet pastry:

• 75g soft butter
• 60g icing sugar, sifted
• 150g flour
• 1g baking powder
• 25g ground hazelnut
• 1 egg
• pinch of Halen Môn sea salt

For the Hazelnut Frangipane:

• 100g soft butter
• 100g caster sugar
• 100g ground hazelnut
• 2 eggs
• Pinch of Halen Mon Sea Salt
• 1 Apricot

For the Earl Grey Syrup:

• 100ml frangelico
• 100g sugar
• 1 tsp Earl Grey tea

1. Start by pre heating the oven to 160 degrees Celsius. For a rich hazelnut flavour, toast the 25g of ground hazelnut until it turns slightly golden. Beat the butter and icing sugar together in a standing mixer until smooth. Add the egg and beat until fully incorporated. Sift the flour, baking powder and salt together and add slowly to the mix. Finally, add the toasted hazelnuts and mix until the dough forms a nice ball. Cover in cling film and chill for 20 minutes in the fridge.
2. Roll out to roughly 5mm thick and bake in the oven for 15 mins. Do not worry if the dough looks underdone, it will be returning to the oven shortly. Using whatever tart ring you choose, cut out the pastry and line the ring with baking parchment.
3. Again, toast the hazelnuts until lightly golden in colour. Beat the soft butter and sugar together in a standing mixer until pale and fluffy. Add the eggs one by one until they are fully incorporated. Finally, add the hazelnuts and salt and mix until smooth.
4. Transfer the mixture into a piping bag. Pipe the mixture into the tart ring over the pastry. Slice the apricot and place on top of the mixture. Bake in the oven for 20 minutes or until cooked.
5. Bring all the ingredients to a boil in a pan. Sieve the mixture after 2 minutes to remove the tea leaves and brush generously over the tart.

Originally featured on Anrhegion Melys Richard Holt.

Recipe by Richard Holt.