Ingredients
3/4 cup unsalted butter, softened1/3 cup sugar2 large egg yolks, room temperature1 tablespoon grated orange zest1-1/2 teaspoons grated lemon zest2 cups all-purpose flour1/4 cup ground hazelnuts or blanched almonds1/4 cup ground pecans1/4 cup ground walnuts1-1/2 teaspoons ground cinnamon1/2 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon ground cloves1-1/3 cups triple berry preserves1 tablespoon lemon juiceConfectioners’ sugar, optional
Preparation
In a large bowl, cream the butter and sugar until light and fluffy, 5-7 minutes. Add the egg yolks and citrus zests; mix well. Combine the flour, nuts, cinnamon, baking powder, salt and cloves; gradually add to creamed mixture and mix just until moistened.
Divide dough in half and flatten each into a thick rectangle. Wrap and chill until firm, at least 2 hours or overnight.
Press 1 portion of dough onto the bottom and up the sides of a lightly greased 14x4-in. fluted tart pan with removable bottom. Cover and refrigerate for about 10 minutes.
Combine preserves and lemon juice; spread over crust. Roll remaining dough between 2 pieces of parchment. Make a lattice crust. Trim edges.
Bake at 350° for 30-35 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Dust with confectioners’ sugar before serving if desired.
