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1
Preheat oven to 350F.
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2
Butter 9-inch-diameter tart pan with removable bottom.
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3
Combine nuts and 1/3 cup flour in processor; finely chop nuts.
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4
Transfer mixture to large bowl.
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5
Add remaining 2 cups flour and next 5 ingredients to bowl; whisk to blend.
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6
Add butter.
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7
Using electric mixer at low speed, blend ingredients until coarse meal forms (this will take several minutes).
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8
Add egg yolks and vanilla.
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9
Beat until moist clumps form.
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10
Gather dough into ball.
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11
Press 1 1/2 cups (packed) dough over bottom and up sides of prepared pan; spread preserves in dough.
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12
Roll remaining dough on sheet of parchment paper to 13x10-inch rectangle.
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13
Freeze rectangle 5 minutes to firm.
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14
Cut twelve 1/2-inch-wide strips lengthwise from rectangle.
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15
Arrange 6 strips across torte, spacing evenly.
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16
Arrange 6 more strips across torte in opposite direction, forming lattice.
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17
Seal ends of strips to dough edge, trimming excess.
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18
Reserve all dough scraps to make cookies, if desired.
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19
Bake torte until crust is golden brown and preserves are bubbling thickly, about 40 minutes.
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20
Cool torte completely on rack.
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21
(Can be made 2 days ahead.
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22
Cover with foil; store at room temperature.)
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23
Push bottom of pan up to free torte from pan.
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24
Sift powdered sugar over edge of torte, if desired, and serve.
