Sammartina

• 2 cups all-purpose flour
• 1 cup brown sugar
• 1/4 teaspoon fine sea salt
• 8 ounces sweet butter, slightly softened, plus additional for tart pan
• 4 large egg yolks, beaten
• 2 tablespoons orange-scented liqueur, Cointreau or Grand Marnier
• Finely grated zest of 1 lemon
• Finely grated zest of 1 orange
• 1/2 cup white raisins, plumped in warm water
• 1/2 cup walnuts, chopped and lightly toasted
• 1/2 cup blanched almonds, chopped and lightly toasted
• Confectioners sugar

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the flour, brown sugar, salt, and 8 ounces butter and beat until smooth.
3. Add the egg yolks, one at a time, incorporating each thoroughly.
4. Add the liqueur, the citrus zests, the raisins, walnuts, and almonds, combining them well.
5. Press the dough evenly into a buttered 10- to 12-inch tart pan with a removable bottom.
6. Bake the pastry for 25 to 30 minutes or until it is deeply golden.
7. Cool the pastry on a rack for 10 minutes before removing the tart pans ring.
8. Permit the pastry to cool thoroughly before dusting it generously with confectioners sugar.
9. Cut the pastry into wedges, serving it with cold, ambered wine.

flour, brown sugar, salt, sweet butter, egg yolks, orangescented liqueur, lemon, orange, white raisins, walnuts, blanched almonds, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/sammartina-391209 (may not work)