- 1½ sticks (6 ounces/12 tablespoons) butter or margarine, softened
- ¾ cup sugar
- zest of one lemon
- zest of one orange
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 1/3 cups flour
- 1 ounce ground hazelnuts (about 1/4 cup)
- 1 1/2 ounces ground almonds (about 1/3 cup)
- 1¼ teaspoons cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 1/4 cups raspberry jam
Mix the zests and sugar together until moistened. Let sit for 5 minutes. Beat the butter and sugar together until light and fluffy. Add in the egg, egg yolk and vanilla and beat until combined. Add the flour, nuts, cinnamon, cloves, baking powder and salt and mix until combined.
Split the dough into two portions - one bigger than the other. Wrap the larger portion in plastic wrap and freeze for 20 to 30 minutes. Leave the smaller one at room temperature and place into a piping bag.
Press the larger piece of dough into a 9-inch tart pan - covering the bottom and sides. Return to the freezer for 20 minutes.
Spread the jam evenly in the pan and pipe lines across with the remaining dough. Bake on 350 F for 40 to 45 minutes until nicely browned.