Method

• 1.
  In a stand mixer fitted with the paddle attachment, combine butter, spelt flour, hazelnut meal, sugar, spices and lemon zest. Mix on medium speed until it just comes together. Add the whole egg and yolk, and mix until combined. Tip dough onto bench and gently knead to bring it together. If you find the dough is still a bit dry, add another egg yolk and mix until just combined. Flatten dough into a disc, wrap it and chill it for 20 minutes.
• 2.
  While pastry is resting, preheat oven to 180°C/160°C fan-forced. Lightly grease 8 x 10cm tart moulds. Weigh out eight pieces of pastry, 60g each. Roll each piece into a disc slightly bigger than the mould and use your fingers to press it into the corners so that it covers the mould evenly all over.
• 3.
  Weigh the remaining dough, calculate 15 percent of that weight, and then add that weight in milk. For example, if you have 470g dough left after weighing out your eight pieces, add 70ml milk. Beat the remaining dough and milk together in a stand mixer fitted with the paddle attachment, until well combined. Transfer this looser dough mixture into a piping bag fifted with a 1cm nozzle.
• 4.
  Fill each tart with jam, spreading it evenly. Pipe the remaining pastry into a lattice pattern over the top of each tart. Any leftover dough or trimmings can be rerolled, flattened to a disc, wrapped in plastic wrap and frozen for later use.
• 5.
  Bake for 35 minutes, then rotate the tray and reduce the temperature to 170°C/150°C fan-forced. Bake for another 10 minutes, until deep golden all over.
• 6.
  Once baked, leave to cool for 10 minutes before serving.