1. For filling:. 2. Blend first 8 ingredients in processor until nuts are finely chopped. 3. Transfer to small bowl. 4. Cover; chill at least 2 hours and up to 2 days. 5. For dough:. 6. Sift first 6 ingredients into medium bowl. 7. Using electric mixer, beat butter and sugar in large bowl until blended; beat in egg. 8. Add flour mixture and beat until moist clumps form. 9. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten dough into disks; wrap and chill at least 2 hours. (Can be made 2 days ahead; keep chilled. Soften slightly before rolling.). 10. Preheat oven to 325°F 11. Butter 9-inch-diameter springform pan. 12. Roll out larger dough piece on lightly floured surface to 13-inch round. Transfer to pan and press gently over bottom and up sides, pressing any tears together. 13. Spread filling in dough. 14. Trim dough on sides to 1/2 inch above level of filling. 15. Fold dough in over filling. 16. Roll out second dough disk on lightly floured surface to 12- to 13-inch round. 17. Using bottom of cake pan as aid, cut out 9-inch-diameter round of dough. Slide dough round onto plate and freeze 5 minutes to firm. (Reserve dough scraps for cookies.) 18. Place chilled dough round on tart; press to adhere and seal edges. 19. Bake tart until crust is brown, about 50 minutes. 20. Remove sides of springform pan; cool tart completely on pan bottom. Maintain oven temperature. 21. Line 2 baking sheets with parchment paper. 22. Roll out dough scraps on lightly floured surface to scant 1/4-inch thickness. 23. Using 2-inch gingerbread-man cutter, cut out cookies. 24. Transfer cutouts to prepared sheets. Repeat, using all of dough. 25. Bake cookies until golden, about 8 minutes. Cool cookies on sheets. (Tart and cookies can be made ahead; cover and store at room temperature 1 day or refrigerate up to 3 days.). 26. Sift powdered sugar over top of tart. 27. Place small dab of preserves on back of 1 cookie; place at top edge of tart; repeat with more cookies, forming border around tart. 28. Transfer tart to platter. 29. Let stand at room temperature at least 1 hour. ---------------------------------------------------------------------------
Nutrition
Ingredients
