Makes about 14 tarts
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- 1 (2.25-ounce) package chopped hazelnuts, toasted
- 1 (2.25-ounce) package slivered almonds, toasted
- 2 1/3 cups all-purpose flour, divided
- 3/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup chilled unsalted butter, cubed
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1 teaspoon butter extract
- 1/2 cup cranberry preserves
- 1/2 cup cherry preserves
- Preheat oven to 350°. Lightly spray 12 (4-inch) barquette tart pans with nonstick cooking spray; set aside.
- Combine hazelnuts, almonds, and 1/3 cup flour in a food processor. Pulse until nuts are finely chopped.
- Transfer mixture to a large bowl. Add remaining 2 cups flour, sugar, cinnamon, baking powder, salt, and nutmeg. Whisk to blend.
- Add butter and, using an electric mixer at low speed, blend ingredients until mixture resembles coarse crumbs.
- Add egg yolks, vanilla extract, and butter extract; beat just until combined.
- Gather dough into two balls. Wrap one ball in plastic wrap and refrigerate until ready to use. Using remaining dough, divide into 12 balls and evenly press into bottoms and up sides of prepared tart pans.
- In small bowl, combine cranberry and cherry preserves. Evenly divide cranberry mixture among tarts.
- Place remaining dough between two sheets of parchment paper; roll into a rectangle approximately 1/4 inch thick. Freeze rectangle approximately 5 minutes to firm.
- Cut 72 1/2-inch-wide strips lengthwise from rectangle. Arrange 3 strips across tarts, spacing evenly. Arrange 3 more strips across tarts in opposite direction, forming lattice. Seal ends of strips to dough edge, trimming excess.
- Bake for 25 to 30 minutes, or until crust is golden brown and preserves are bubbling. Cool tarts completely on wire racks.
- Once cooled, gently squeeze tart pans to remove. Tarts can be made up to 2 days ahead, covered tightly and stored at room temperature.