Hazelnut Linzertorte

1. 1

   Process hazelnuts in food processor until ground. Transfer to a bowl and add sifted flour, spice, granulated sugar and orange peel.

2. 2

   Rub in butter until mixture begins to come together. Add yolks and, using hands, mix to a dough. Shape mixture into a ball on a well-floured surface. Wrap in plastic wrap and refrigerate for 1 hour.

3. 3

   Preheat the oven to 350u00b0F. Lightly grease a 9-inch tart pan with removable bottom. Roll 3/4 of the dough between 2 sheets of parchment paper to 1/8-inch thickness. Press into prepared pan, trimming edges. Refrigerate for 10 mins.

4. 4

   Meanwhile, lightly knead remaining pastry and trimmings together. Roll between 2 sheets of parchment paper to a 5 x 10-inch rectangle. Refrigerate for 10 mins. With a fluted pastry cutter, cut into ten 1/2-inch wide strips.

5. 5

   Spread jam over pastry crust. Arrange 5 strips across tart. Place remaining strips perpendicular to the first set of strips to form a lattice pattern.

6. 6

   Bake for 35-40 mins, until golden. Cool in pan for 10 mins. Dust with powdered sugar. Serve in wedges with whipped cream.

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