cup Hazelnut flour | 55 grams | ⅔ cup Butter (French style, 82% fat), for the pan | As needed | As needed Butter (French style, 82% fat) | 88 grams | 3 ounces Confectioners sugar | 28 grams | ẳ cup Sea salt | 0.8 grams | ẳ teaspoon Vanilla bean | ẵ bean | ẵ bean Confectioners sugar | 55 grams | ½ cup Ground Ceylon cinnamon | 2 grams | 1 teaspoon Ground clove, optional | 0.6 grams | 1 clove All-purpose flour | 100 grams | ¾ cup Whole eggs | 110 grams | 2 extralarge eggs less 2 teaspoons ORGANIZING YOUR TIME This recipe calls for the homemade Raspberry Jam Do not substitute commercial jam, as it will be too watery and using it will result in a soggy crust What you gain in convenience you will lose in flavor and texture Remember that to make the jam you must begin a day ahead so that the jam and the first half of the sugar, once brought to a boil, can sit overnight in the refrigerator The jam must also have time to cool before you use it in the tart, and the tart will bake for close to an hour, then requires at least 30 minutes of cooling time METHOD DAY 1 ... Remember that to make the jam you must begin a day ahead so that the jam and the first half of the sugar, once brought to a boil, can sit overnight in the refrigerator The jam must also have time to cool... The jam must also have time to cool before you use it in the tart, and the tart will bake for close to an hour, then requires at least 30 minutes of cooling time METHOD DAY 1 ... Whole eggs | 110 grams | 2 extralarge eggs less 2 teaspoons ORGANIZING YOUR TIME This recipe calls for the homemade Raspberry Jam Do not substitute commercial jam, as it will be too watery and using it