Dough:
8 ounces Unsalted butter, softened
8 ounces Granulated sugar
2 Egg yolks
2 tablespoons Orange zest
1 tablespoon Lemon zest
11 ounces All-purpose flour
6 ounces Hazelnuts, ground fine
1 teaspoon Baking powder
2 teaspoons Cinnamon, ground
1/2 teaspoon Cloves, ground
1/4 teaspoon Salt
Filling:
6 ounces Raspberry preserves
Servings: 8
1. To make the dough, cream together the butter and sugar until light and fluffy. Add the egg yolks and the orange and lemon zests. Beat until well combined.
2. In another bowl, mix together all the remaining ingredients except the preserves. Add the dry mixture all at once to the creamed mixture and mix briefly, until just combined. (This dough looks more like cookie dough than pastry.) Wrap in plastic and chill until firm, at least 4 hours or overnight.
3. Divide the dough in half. On a generously floured board, briefly knead one piece of dough and flatten it with the palm of your hand. Gently roll the dough out 1/4 inch (6 millimeters) thick and use it to line a 9- or 10-inch (22- or 25-centimeter) tart pan with a removable bottom. This rich dough patches easily. Chill for approximately 10 minutes.
4. Roll out the second piece of dough to form a 12-inch 3 4-inch (30-centimeter 3 10-centimeter) rectangle. Using a sharp knife or pastry wheel, cut lengthwise strips, approximately 1/3 inch (8 millimeters) wide.
5. Remove the lined tart shell from the refrigerator and spread the raspberry preserves evenly over it. To create the lattice pattern with the pastry strips, first lay some strips in parallel lines, 1/2 inch (1.2 centimeters) apart. Then lay a second row of strips at a 45-degree angle to the first. Press the strips to the edge of the crust to seal.
6. Bake at 350°F (180°C) until the crust is golden brown and the filling is bubbly in center, approximately 45 minutes. Set aside to cool.
7. Yield: 8 - 10 Servings
Yield: 8 Servings
8 ounces Unsalted butter, softened
8 ounces Granulated sugar
2 Egg yolks
2 tablespoons Orange zest
1 tablespoon Lemon zest
11 ounces All-purpose flour
6 ounces Hazelnuts, ground fine
1 teaspoon Baking powder
2 teaspoons Cinnamon, ground
1/2 teaspoon Cloves, ground
1/4 teaspoon Salt
Filling:
6 ounces Raspberry preserves
Servings: 8
1. To make the dough, cream together the butter and sugar until light and fluffy. Add the egg yolks and the orange and lemon zests. Beat until well combined.
2. In another bowl, mix together all the remaining ingredients except the preserves. Add the dry mixture all at once to the creamed mixture and mix briefly, until just combined. (This dough looks more like cookie dough than pastry.) Wrap in plastic and chill until firm, at least 4 hours or overnight.
3. Divide the dough in half. On a generously floured board, briefly knead one piece of dough and flatten it with the palm of your hand. Gently roll the dough out 1/4 inch (6 millimeters) thick and use it to line a 9- or 10-inch (22- or 25-centimeter) tart pan with a removable bottom. This rich dough patches easily. Chill for approximately 10 minutes.
4. Roll out the second piece of dough to form a 12-inch 3 4-inch (30-centimeter 3 10-centimeter) rectangle. Using a sharp knife or pastry wheel, cut lengthwise strips, approximately 1/3 inch (8 millimeters) wide.
5. Remove the lined tart shell from the refrigerator and spread the raspberry preserves evenly over it. To create the lattice pattern with the pastry strips, first lay some strips in parallel lines, 1/2 inch (1.2 centimeters) apart. Then lay a second row of strips at a 45-degree angle to the first. Press the strips to the edge of the crust to seal.
6. Bake at 350°F (180°C) until the crust is golden brown and the filling is bubbly in center, approximately 45 minutes. Set aside to cool.
7. Yield: 8 - 10 Servings
Yield: 8 Servings
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