Hazelnut Snowflake Tart

Cooking Instructions

Have ready a 9-in. round fluted tart pan with removable bottom, a 21/2-in. snowflake cookie cutter and baking sheet(s).

Pulse nuts in a food processor until finely ground. Add chunks of cookie dough; pulse until blended. With floured fingers, pat 1 cup plus 2 Tbsp evenly over bottom and up sides of tart pan. Refrigerate.

Roll out 1/2 cup dough between 2 sheets of wax paper to a 9-in. round. Remove top sheet; cut out 1 snowflake in middle and 5 more, evenly spaced, about 1/2 in. from edges around center cutout (leave on wax paper). Slide onto a baking sheet; freeze 15 minutes.

Mix preserves and raisin mixture in a bowl. Spread over dough in pan.

Using a small metal spatula, remove snowflake cutouts and transfer to ungreased baking sheet. Leave pastry round on wax paper (for top of tart); freeze 10 minutes just until firm. Invert on top of preserves; trim edges.

Position racks to divide oven in thirds. Heat to 350°F.

Roll out remaining dough between 2 sheets of wax paper to 1/8 in. thick. Remove top sheet; cut out as many snowflakes as possible. Freeze 15 minutes; add to baking sheet. Reroll and cut scraps.

Bake tart on lower oven rack 45 minutes, cookies on upper rack 6 to 8 minutes, or until both are golden. Remove to a wire rack to cool completely.

Snowflakes: Stir confectioners’ sugar with 1 to 2 tsp water until smooth. Spoon into a small ziptop bag, cut a small tip off 1 corner and pipe snowflake design on cookies. Let dry.

Planning Tip: The baked tart can be refrigerated, covered, up to 5 days or wrapped airtight and frozen up to 1 month. The cookies can be stored airtight at room temperature up to 5 days or frozen up to 1 month.

Good with: vanilla ice cream