The Scarlet Tart

• Scarlet Jam
• 2 1/2 cups Fresh Raspberries
• 3/4 cup Sugar
• 1 tablespoon Cornstarch
• 1 tablespoon Lemon Juice
• 1/4 teaspoon Salt
• 1 cup Wild Ligonberry Sauce
• 2 Long Strips of Clementine or Orange Zest
• 1 Vanilla Bean, scraped
• 3 Star Anise, whole
• Linzer Dough
• 3/4 cup hazelnuts, toasted ** (Purchase the blond hazelnuts without the brown papery skin)
• 3/4 cup blanched Almonds
• 1 1/3 cups all purpose flour, plus more for rolling out dough
• 3/4 teaspoon baking powder
• 1 teaspoon spieze forti **(can substitute a combo of 3/4 teaspoon cinnamon and 1/4 teaspoon ground cloves)
• 1/2 teaspoon clementine or Orange Zest
• 1/4 teaspoon kosher salt
• 1 cup sugar
• 1 large egg yolk
• 1 1/2 sticks unsalted butter, room temp

1. Combine raspberries, sugar, cornstarch, lemon juice and salt in a sauce pan.
2. Cook to a vigorous bubble over medium heat 5-7 minutes.
3. Once the berries have given up their juices strain the mixture through a chinos or a fine mesh sieve into a new saucepan.
4. Add remaining ingredients and continue cooking 10-15 minutes until the mixture gives up a gorgeous perfume and coats the back of a spoon, "nappant" as the French say.
5. Allow the jam to cool.
6. Preheat the oven to 350 degrees.
7. Pulse the toasted hazelnuts and almonds in the food processor until ground fine.
8. In another bowl combine the dry ingredients flour, baking powder, spieze forti, and salt.
9. Cream the butter and sugar in another bowl until pale and airy. (Best to use kitchen aid) Add the egg yolk and beat to combine, tip in orange zest.
10. Then dump in dry ingredients and nuts. Mix just until incorporated and then divide dough in half.
11. Take an 11 x 8 inch tart pan with a pop out bottom and press one half of dough into pan and up the sides.
12. . Chill dough in tart pan 30 minutes.
13. Meanwhile roll out 11 x 8 inch rectangle of dough on parchment and chill 30 minutes.
14. Spread scarlet jam on chilled tart pan dough. Cut dough on parchment sheet into strips and do lattice work. It would also be cool to cut this dough into shapes stars, or leaves and top the tart with those. Freeze 30 minutes.
15. Bake the tart 40 minutes until brown and toasty. Turn the pan halfway through cooking to ensure even browning of the tart.
16. When ready to serve, whip some cream with powdered sugar and vanilla and sprinkle the tart with icing sugar.
17. **A famed Tuscan Aphrodisiac~ Spieze Forti spice blend can be ordered on the web at http://www.republicofbeans.com/

fresh raspberries, sugar, cornstarch, lemon juice, salt, ligonberry sauce, clementine, vanilla, anise, dough, hazelnuts, flour, baking powder, forti, clementine, kosher salt, sugar, egg yolk, butter

Taken from food52.com/recipes/24863-the-scarlet-tart (may not work)