preheat oven to 180°c/140°c fan forced. grease a 20cm flan tin.
dissolve nescafÉ blend 43 in water. beat together with butter, sugar and egg until creamy.
stir in hazelnuts and flour. press 3/4 of the mixture firmly into the base and sides of prepared tin. reserve remaining mixture.
combine apple, berries, flour and lemon zest. spoon into crust.
dot reserved hazelnut mixture over the top. bake 1 hour. if desired dust with icing sugar and serve with ice cream.
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