Customize your favorite store-bought jam with orange zest and Earl Grey tea. Use any leftover dough to make delicious hazelnut cookies: Just roll, cut out, and bake.
Recipe information
Yield
Makes 2 tarts
Ingredients
Special Equipment
Preparation
Step 1
Place nuts and 1 ½ cups flour in a food processor. Process until nuts are finely ground. Add remaining 3 cups flour, salt, baking powder, and 1 ½ teaspoons nutmeg; process to blend.
Step 2
Using an electric mixer, beat the sugar and butter in a large bowl until creamy, about 2 minutes. Add 6 tablespoons cream and 3 egg yolks; beat to blend well, about 1 minute. Add half of flour mixture; beat just to blend. Add the remaining flour mixture and beat until large, moist clumps form. Divide dough equally into thirds. Form 1 portion into a ball; flatten into a disk. Wrap in plastic and chill while preparing tarts.
Step 3
With lightly floured hands, press the 2 remaining dough portions evenly onto bottom and up sides of the tart pans.
Do ahead: Can be made 1 day ahead. Cover; keep chilled.
Step 4
Preheat oven to 375°F. Mix tea and ¼ cup boiling water in a small bowl; set aside to steep for 15 minutes. Stir apricot jam and strained tea in a medium bowl to blend. Stir plum jam and orange zest in another medium bowl to blend.
Step 5
Using a lightly floured rolling pin, roll reserved dough disk out on a lightly floured surface to 1/8" thickness. Using decorative cookie cutter, cut out shapes. Gather dough into a ball, roll out, and repeat until enough cutouts are made to arrange on tops of tarts. Freeze any remaining dough for future use.
Step 6
Spread apricot jam mixture in an even layer over crust in 1 tart pan. Spread plum jam mixture in an even layer over crust in other pan. Place dough cutouts decoratively over jam. Whisk remaining 1 tablespoon cream and remaining egg yolk in a small bowl. Brush cutouts with cream mixture. Mix remaining ½ teaspoon nutmeg with raw sugar; sprinkle over tarts.
Step 7
Bake tarts, rotating pans halfway through and covering crust edges if browning too quickly, until top is golden brown and jam is bubbly, 45-50 minutes. Transfer to wire racks and let cool (jam will set as tarts cool).
Do ahead: Can be made 1 day ahead. Store airtight at room temperature.
