Melted butter, for greasing
1½ cups plain flour
½ cup hazelnut meal
½ cup Chelsea Caster Sugar
160g butter, diced, chilled
1 egg
Extra plain flour, for kneading
2 tbsp Chelsea Golden Syrup
1 tbsp cornflour
2 cups frozen cranberries, thawed
2 tbsp Chelsea Demerara Sugar
Thickened cream, to serve

1. Preheat oven to 200°C conventional (or 180°C fan-forced). Grease a 20cm fluted loose-bottom flan tin with melted butter and line base with baking paper. Put flour, hazelnut meal, 2 tablespoons of the Chelsea Caster Sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg and process until just combined. Spoon out 1 cup of the crumble mixture and put in a bowl. Add 1 tablespoon water to processor and process until a dough forms. Turn out onto a lightly floured surface and knead until smooth. Form into a 3cm-thick round. Wrap in plastic wrap and refrigerate for 30 mins.

2. Put remaining Chelsea Caster Sugar, Chelsea Golden Syrup, cornflour and 1 tablespoon of water in a medium saucepan over a medium heat. Cook, stirring, until sugar is dissolved and mixture comes to the boil. Cook for 2 mins, then stir in cranberries. Cool.

3. Meanwhile, roll out dough between 2 sheets of baking paper until 3mm thick and large enough to line prepared tin. Line tin and trim. Put in freezer for 10 mins. Line dough with baking paper and fill with baking beads or dried beans. Bake for 15 mins. Remove beads and paper. Bake for 10 mins or until just cooked and light golden. Cool for 20 mins. Spoon cranberry mixture into pastry shell. Sprinkle reserved crumble mixture and Chelsea Demerara Sugar over top. Bake for 20 mins or until golden on top. Serve with cream.