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2/3
cup butter
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2/3
cup sugar
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1
egg
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2
hard-cooked egg yolks, sieved
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1
tablespoon kirsch (cherry brandy) or water
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1
teaspoon finely shredded lemon peel
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1/2
teaspoon ground cinnamon
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1/4
teaspoon ground cloves
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1 3/4
cups all-purpose flour
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1
cup ground hazelnuts (filberts) or almonds
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1
12 ounce jar seedless red raspberry jam
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Powdered sugar
1. In a large mixing bowl beat butter until softened. Add sugar, egg, egg yolks, kirsch or water, lemon peel, cinnamon, and cloves. Beat until combined. Stir in flour and nuts. Form into a ball. Wrap in plastic wrap; chill for 1 to 2 hours.
2. On a floured surface slightly flatten two-thirds of the dough. (Chill remaining until needed.) Roll to a 12-inch circle. Transfer to an ungreased 10x1-inch tart pan with a removable bottom or a 9- to 10-inch springform pan. Ease into pan, pressing 1/2 inch up sides. Spread with jam. Roll remaining dough to a 10x6-inch rectangle. Cut six 1-inch-wide strips. Weave atop jam. Press ends onto rim, trimming as necessary.
3. Bake in a 325 degree F oven for 35 to 40 minutes or until golden. Cool in pan. Remove sides. Before serving, sift powdered sugar over top. Makes 12 servings.
- Servings Per Recipe 12,
- Calories 399,
- Protein (gm) 6,
- Carbohydrate (gm) 55,
- Fat, total (gm) 18,
- Cholesterol (mg) 80,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 131,
- Percent Daily Values are based on a 2,000 calorie diet
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8/30/2010 10:26:49 PM Report Abuse