This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith’s Complete Illustrated Cookery Course, Delia's Christmas Easy Magazine and Delia Smith's Book of Cakes
| 6 oz (175 g) plain flour|
| 3 oz (75 g) ground hazelnuts|
| 2 oz (50 g) icing sugar, sifted|
| finely grated rind 1 lemon|
| ¼ level teaspoon ground cinnamon|
| freshly grated nutmeg|
| 4 oz (110 g) butter|
| 2 egg yolks|
|For the filling: |
| 12 oz (350 g) Ocean Spray jellied cranberry sauce|
| 2 teaspoons lemon juice|
| a little icing sugar |
| Pre-heat the oven and the baking sheet to gas mark 5, 375°F (190°C).|
|You will also need a 9 inch (23 cm) round, well-buttered fluted flan tin with a removable base, and a medium-sized solid baking sheet.|
First combine the flour, ground hazelnuts, icing sugar, lemon rind, cinnamon and a few gratings of whole nutmeg in a bowl, then rub in the butter until the mixture is crumbly. Stir in the egg yolks and form the mixture into a dough.
Weigh a 5 oz (150 g) piece of the pastry dough and put it on one side. Roll out the rest on a floured surface to a 10 inch (25.5 cm) round.
Place this in the base of the tin and, using your fingers, gradually ease the dough up the side of the tin so that it stands up above the edge. Smooth the base out with your hands.
Next, for the filling, mix the jellied cranberry sauce with the lemon juice and spoon all but 2 tablespoons on to the pastry, smoothing it out evenly to the edge.
Use the rest of the dough to make a lattice-work pattern on the top, with strips about 1/3 inch (0.5-1 cm) wide.
Then go round the pastry edge with a fork, turning it over inside the edge of the tin to give about a ½ inch (1 cm) border all round.
Place the flan tin on the pre-heated baking tray and bake on a high shelf for 30 minutes, or until the pastry is golden brown.
Then, as soon as the flan comes out of the oven, use the reserved jelly to fill up the squares formed by the lattice.
Sift icing sugar over the top and serve it warm or cold with whipped cream.