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- 1⁄3 cup fi nely chopped toasted hazelnuts
- 1⁄3 cup fi nely chopped toasted almonds
- 21⁄3 cups all-purpose fl our, divided
- ¾ cup fi rmly packed light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 cup unsalted butter, chilled and diced
- 3 egg yolks
- 2 teaspoons vanilla extract
- ½ cup currant preserves
- ½ cup fi g preserves
- Coarse sanding sugar
- 1. Lightly spray a mini muffin pan with cooking spray.
- In the work bowl of a food processor, combine hazelnuts, almonds, and 1⁄3 cup flour. Pulse until nuts are finely ground. Add remaining 2 cups fl our, brown sugar, cinnamon, baking powder, salt, and nutmeg, pulsing to combine. Add butter, and pulse until mixture resembles coarse crumbs. With machine running, add egg yolks and vanilla extract. Continue to pulse until dough comes together.
- Remove from bowl; roll between sheets of parchment paper. Refrigerate for at least 2 hours.
- Preheat oven to 350°.
- Using a 2½-inch round cutter, cut 30 rounds from dough. Using a 1-inch star cutter, cut 30 stars from dough, rerolling scraps as necessary. (If dough becomes too soft, place in freezer until dough returns to a workable consistency.)
- Place 1 round in each muffin cup. Press dough into bottoms and up sides of muffin cups.
- Place approximately 1 teaspoon currant preserves in half of tartlets. Repeat with fig preserves in remaining half. Place a star on top of each tartlet, and sprinkle with sanding sugar.
- Bake until filling is bubbly and dough is light golden brown, about 20 to 25 minutes. Remove from oven, and let cool completely. For easy removal, place tartlet pan in freezer for at least 2 hours. Run a knife around edges of tartlets, and remove from pan.