Just shut your eyes, buy a packet of fresh hazelnuts and you will feel like you are in Southern Italy for this delicious dessert.


  • for the pastry:
  • 225 g plain flour
  • 30 ml icing sugar
  • 115 g butter
  • 1 egg
  • zest of 1 orange
  • 1 tblsp water
  • for the filling:
  • 115 g honey
  • 75 g caster sugar
  • 75 g unsalted butter (diced)
  • 150 g hazelnuts (chopped and toasted)
  • grated rind and juice of 1 small orange
  • 2 eggs
  • pinch of salt
  • icing sugar for dusting


  • Preheat the oven to 180ºC (Gas 4).
  • Sieve the flour into a bowl and add the diced butter and rubbing it in the with your fingertips until it resembles breadcrumbs. Add the zest, sieve in the icing sugar and stir.
  • Beat the egg with 1 tbsp of water and add to the bowl.
  • Mix until it forms a firm dough. Grease a 23cm (9”) tart tin, flour a work surface and roll out the pastry slightly larger than the tin. Line the tin with the pastry and prick the base with a fork. Place in the fridge to rest for approximately ten minutes.
  • Remove from the fridge, line with parchment or greaseproof paper and fill with baking beans or rice.
  • Place in a preheated oven for 10 minutes. Meanwhile, using an electric whisk, beat the eggs and caster sugar together.
  • Place the honey and butter in a small saucepan and heat gently. Then add to the egg mixture before mixing in the orange rind and orange juice. Add the hazelnuts and salt and stir well.
  • Remove the parchment and baking beans from the tart case and add the mixture.
  • Bake for approximately 45 minutes or until the filling is light brown in colour and has set. Place on a wire rack to cool slightly.
  • Dust lightly with icing sugar and serve warm.

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