Ingredients

Dough

2/3 cup unsalted butter, room temperature
1½ tablespoon granulated sugar
1/2 teaspoon salt

1/2 cup powdered sugar
1 egg
2⅓ cups all-purpose flour

Filling

1/2 cup hazelnut paste

1½ cups strawberry or raspberry jam

Chef notes

This festive tart is perfect for any holiday celebration. The buttery crust is filled with the flavors of hazelnuts and raspberries and topped with a seasonal snowflake crust.

Technique tip: Don't have a snowflake cutter? No problem! You can freehand the shape with a paring knife or use another shape cookie cutter. Go for one large 7-inch piece or make your own design by using multiples of a smaller shape.

Preparation

For the dough:

Measure out all ingredients and set aside.

Mix the dough by hand or in a mixer fitted with a paddle attachment. Cream the butter, granulated sugar and salt together until smooth and fluffy, then add the powdered sugar on low speed until combined. Add the egg and mix well (the mixture may look broken at this stage). Add the flour and mix until just combined, being careful not to overmix.

Divide the dough into one 200-gram portion and one 400-gram portion (or eyeball 1/3 and 2/3). Form each into a round disc, wrap in plastic and refrigerate for 20 minutes.

Preheat your oven to 320 F with a rack positioned in the center.

Grease a tart pan or ring with butter. Remove the larger piece of dough from the refrigerator. Roll it into a 12-inch circle, about 1/4-inch thick. Cut away any excess dough.

Carefully pick the dough up by rolling it over the rolling pin, then unroll it back over your prepped tart pan. Make sure the dough is centered over the mold without any gaps. Gently lift and slide the dough into the bottom crease on the pan and up the sides, removing any air bubbles along the way. Allow any excess dough to reach past the sides of the mold (if there's more than about 1/2-inch, cut the additional dough away with scissors). Place the lined mold in the fridge while you complete the next step.

Remove the smaller piece of dough from the refrigerator and roll it into a 10-inch circle, about 1/8-inch thick. Cut out a snowflake shape using the cookie cutter. Very carefully lift the snowflake off of your work surface and onto a parchment-lined baking sheet, adjusting the shape as needed. Place the pan in the freezer while you complete steps 8 and 9.

Remove the tart shell from the freezer. Straighten up the sides as needed and, using the paring knife, trim the excess off the top edge. Clean up any rough edges with your fingers and poke about 10 small holes all over the bottom with a paring knife to allow steam to escape.

Line the shell with aluminum foil and fill it with the pie weights or uncooked beans or rice. Bake the shell at 320 F for about 15 minutes, or until the bottom no longer looks raw and the sides are just starting to color. Carefully remove the foil and weights and continue baking for another 10-15 minutes or until golden-brown all over and fully baked through. Allow the shell to cool completely.

10.

Lower the oven to 300 F and bake the snowflake for about 15-20 minutes until fully baked and golden. Let cool completely.

For the filling:

Spread the hazelnut paste with a spoon or offset spatula over the entire bottom of the baked, cooled tart shell. Freeze for about 30 minutes or until firm.

Spread the jam on top of the hazelnut layer, flush with the edge of the tart shell. Refrigerate for 30 minutes or until firm.

To assemble:

Dust the cooled snowflake with powdered sugar over a plate or piece of parchment paper. Carefully transfer the cookie on top of the jam layer.

Serve cool from the fridge or at room temperature.