1 1/4 cups hazelnuts (about 5 ounces), toasted, husked, cooled
2 1/3 cups all purpose flour
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3 large egg yolks
1 tablespoon vanilla extract
1 1/2 cups cherry or raspberry preserves (preferably imported; about 18 ounces)
Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Combine nuts and 1/3 cup flour in processor; finely chop nuts. Transfer mixture to large bowl. Add remaining 2 cups flour and next 5 ingredients to bowl; whisk to blend. Add butter. Using electric mixer at low speed, blend ingredients until coarse meal forms (this will take several minutes). Add egg yolks and vanilla. Beat until moist clumps form. Gather dough into ball. Press 1 1/2 cups (packed) dough over bottom and up sides of prepared pan; spread preserves in dough. Roll remaining dough on sheet of parchment paper to 13×10-inch rectangle. Freeze rectangle 5 minutes to firm. Cut twelve 1/2-inch-wide strips lengthwise from rectangle. Arrange 6 strips across torte, spacing evenly. Arrange 6 more strips across torte in opposite direction, forming lattice. Seal ends of strips to dough edge, trimming excess. Reserve all dough scraps to make cookies, if desired.
Bake torte until crust is golden brown and preserves are bubbling thickly, about 40 minutes. Cool torte completely on rack. (Can be made 2 days ahead. Cover with foil; store at room temperature.)
Push bottom of pan up to free torte from pan. Sift powdered sugar over edge of torte, if desired, and serve.
Apple Tart Tatin
For the crust:
1 stick butter, cut into pieces
1 cup all-purpose flour, plus extra for rolling
1/4 cup sugar
1 lemon, zested
1 egg yolk
2 to 3 tablespoons ice water
For the filling:
1 cup sugar
1/4 cup apple cider
1/2 lemon, juiced
1 vanilla bean, seeds scraped
1 stick butter, cut into pats
6 apples, such as Golden Delicious or your favorite baking apple, peeled, cored and quartered
Mascarpone cheese mixed with 2 tablespoon sugar, for garnish
To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like bread crumbs. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse. . The mixture should come together into a ball. Turn the dough out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin, roll the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.
Preheat the oven to 425 degrees F.
To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Rotate the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!
Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.
Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.
Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone or creme fraiche.
200 gm flour
100 gm butter
1 tsp salt
2 T sugar
1 T cold water