METHOD

1. Spread hazelnuts over an oven tray. Cook in a moderate oven (180C) for about 6 minutes, or until lightly browned. Cool.
2. Process hazelnuts in food processor to form a coarse meal. Add flours, Natvia and butter. Process until mixture resembles coarse crumbs. Add water and egg. Process until mixture just comes together. Transfer to a clean bench. Shape into a disc. Refrigerate, covered, for 2 hours.
3. To make filling, place all ingredients in a bowl. Toss well to combine.
4. Roll dough between two sheets of baking paper to form a 30cm round. Remove top sheet of paper. Life paper and pastry round onto a large oven tray.
5. Mound filling in centre of pastry round, leaving a 5cm border. Carefully fold pastry edges up and over to partly cover filling, slightly pleating, to create an edge. Use hands to form pastry into a neat round, sealing any cracks where necessary.
6. Cook in a moderate oven (180C) for about 45 minutes, or until golden brown. Cool on tray.
7. Serve with cream.

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