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    Nutty Ginger and Berry Streusel Slices

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    Nutty Ginger and Berry Streusel Slices

    This is a kind of crumble tart, but you magically get three distinct layers in these slices by making just one pastry.

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Makes: 9


    • 150g hazelnuts, blanched
    • 200g plain flour
    • 2 tsp ground ginger
    • 100g golden caster sugar
    • 175g unsalted butter, fridge cold, cubed
    • 50g pine nuts
    • 450g fresh mixed berries
    • 2 tbsp icing sugar mixed with a pinch of ginger


    1. Preheat the oven to 190°C, gas mark 5. Using baking parchment, line a 20cm square loose-bottomed cake tin. Place 100g hazelnuts in a food processor and blend until finely ground. Chop the remaining hazelnuts roughly and put in a mixing bowl. Add the flour, ginger, sugar and butter to the ground nuts in the processor and pulse until the mixture resembles coarse breadcrumbs. Transfer half of the mixture to the bowl with the chopped nuts and add the pine nuts.
    2. Process the rest of the mixture left in the food processor until it forms a ball. Tip this pastry into the cake tin and, using the palm of your hand, press it into the base. Spread the berries evenly across the pastry base and top with the nutty streusel topping. Bake for 45 minutes or until golden and biscuity on top. When cool, dust with the ginger icing sugar and cut into slices.

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