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Home -> Holiday Foods -> Christmas
Ingredients (view qty in metric system instead) 1 1/4 cups toasted, husked, cooled hazelnuts 2 1/3 cups all purpose flour, divided 3/4 cup sugar 2 tsp. ground cinnamon 1/2 tsp. baking powder 1/4 tsp. salt 1/4 tsp. ground nutmeg 1 cup cold butter, diced 3 large egg yolks 1 tbsp. vanilla extract 1 1/2 cups cherry preserves Directions Preheat oven to 350 degrees. Butter a 9 inch tart pan with removable bottom. Combine hazelnuts and 1/3 cup flour in a food processor. Blend until hazelnuts are finely ground. Add remaining 2 cups flour, sugar, cinnamon, baking powder, salt and nutmeg. Pulse to blend. With processor running, add butter and blend just until coarse crumbs form. Add yolks and vanilla and blend until dough forms. Press 1 1/2 cups dough evenly into the bottom and up sides of prepared pan. Spread preserves evenly over crust. Roll remaining dough to a large rectangle on a sheet of wax paper. Transfer dough to a sheet pan using wax paper as an aid. Freeze dough 5 minutes. Cut 12 dough strips, 1/2 inch wide, lengthwise. Arrange 6 dough strips across tart, spacing evenly. Place remaining dough strips at angles over 1st layer to form a lattice. Press ends of dough strips into tart crust to adhere. Bake about 40 minutes until preserves are bubbly and crust is golden brown. Cool on rack. Remove torte from pan and cut into wedges to serve. Serves 8 to 10. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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