Fruit or berry pie with hazelnut cream

Quickly combine the butter/margarine, flour and sugar to a breadcrumb consistency. Add the water and quickly knead together to make a dough. Leave in the refrigerator for 1 hour.

Beat the eggs and icing sugar until fluffy. Add the flour and almonds. Whip the cream until firm and fold into the mixture.

Press the pastry into a greased pie dish. Prick with a fork. Arrange the fruit or berries inside the pastry case and pour the hazelnut cream over the top. Sprinkle with cane sugar. Bake in the centre of the oven at 175°C for about 40 minutes.

Dry-roast the hazelnuts in a frying pan. Wrap the toasted nuts in a coarse tea towel and rub together to remove the skins. Chop the nuts. Whip the cream and two sugars until firm. Add the chopped nuts and fromage frais and mix thoroughly. Serve with the cream.