Heat oven to 375ºF. You’ll need a large baking sheet.
Roll out pastry on lightly floured surface with floured rolling pin to 12 x 9-in. rectangle. Cut in half lengthwise.
Place one piece on baking sheet; spread with marmalade, leaving a 1/2-in. border, and sprinkle with chocolate. Fold second piece in half lengthwise. Cut slits through fold at 1/2-in. intervals to 1/2 in. from edge; unfold. Moisten edges of pastry on baking sheet with water. Top with the slit piece; gently press edges to seal top to bottom.
Lightly brush top with beaten egg white; sprinkle with hazelnuts and sugar. Bake 25 minutes until pastry is puffed and golden. Cool 5 minutes; remove to rack to cool slightly. Store at room temperature, loosely covered, up to 1 day.
Plan Ahead: You can make tart 1 day ahead and serve at room temperature or warm briefly in the oven.
calories 252 fat 15g saturated fat 4g cholesterol 0mg sodium 91mg carbohydrate 27g fiber 1g
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