Fresh Raspberry Jam
3 ½ cups fresh raspberries
1 ½ tablespoons fresh squeezed lemon juice
¾ cups sugar
1 tablespoon cornstarch
¼ teaspoon salt
1 cup hazelnuts
½ cup blanched almonds
11/3 cups all purpose flour
¾ teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon salt
1½ sticks unsalted butter
1 cup granulated sugar
1 large egg yolk
In a medium saucepan stir two cups raspberries, lemon juice, sugar, corn starch and salt. Simmer on medium heat until berries have begun to break down and become juicy. About five minutes.
Strain the hot mixture into a saucepan through a fine mesh strainer. Discard solids. Add remaining berries and return to heat cooking until mixture is thick and coats the back of a spoon. About ten minutes. Cool jam in a shallow pan until ready to use.
Preheat oven to 350°F. Spread hazelnuts on a sheet pan and toast until skins split. Rub the hazelnuts in a clean dish towel to remove as much of the skins as possible. Allow to cool. In a food processor, pulse hazelnuts and almonds until finely ground. Set aside.
In a medium bowl, sift together flour, baking powder, cinnamon, and salt. Set aside. In the bowl of an electric mixer, beat butter and granulated sugar until fluffy. Add egg yolk and mix until incorporated. Add flour mixture and nuts at the same time, mix until a dough forms. Divide dough in half. Press into a removable bottom 9-inch buttered tart pan. Chill. With remaining dough, dust a piece of parchment or waxed paper and roll out a 9-inch circle. Slide onto a sheet pan and chill for thirty minutes.
Using the jam, spread an even layer inside the tart and set aside. Using a pastry wheel, cut 3/4 inch strips from the chilled dough. Arrange the strips to form a lattice design on top of the jam. Freeze until firm. Bake at 350°F for approximately forty minutes, rotating the pan halfway through the baking time. Cool on a wire rack. Remove ring and slice to serve.
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