Pastry
180 g plain flour
25 g Dansukker Cane Sugar
150 g butter or margarine
30 ml cold water

Filling
400 g fruit or berries
2 eggs
90 g Dansukker Icing Sugar
100 g ground almonds
20 g plain flour
100 ml whipping cream
30 g Dansukker Cane Sugar
Butter or margarine for greasing the dish

Hazelnut cream
100 g hazelnuts
200 ml whipping cream
100 g fromage frais
60 g Dansukker Icing Sugar
3 g Dansukker Vanilla Sugar

Quickly combine the butter/margarine, flour and sugar to a breadcrumb consistency. Add the water and quickly knead together to make a dough. Leave in the refrigerator for 1 hour.

Beat the eggs and icing sugar until fluffy. Add the flour and almonds. Whip the cream until firm and fold into the mixture.

Press the pastry into a greased pie dish. Prick with a fork. Arrange the fruit or berries inside the pastry case and pour the hazelnut cream over the top. Sprinkle with cane sugar. Bake in the centre of the oven at 175°C for about 40 minutes.

Dry-roast the hazelnuts in a frying pan. Wrap the toasted nuts in a coarse tea towel and rub together to remove the skins. Chop the nuts. Whip the cream and two sugars until firm. Add the chopped nuts and fromage frais and mix thoroughly. Serve with the cream.