Linzertorte

1. FOR THE TART DOUGH: Whisk egg and vanilla together in bowl. Process hazelnuts, almonds, sugar, and salt in food processor until very finely ground, 45 to 60 seconds. Add lemon zest and pulse to combine, about 5 pulses. Add flour, cinnamon, and allspice and pulse to combine, about 5 pulses. Scatter butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With machine running, add egg mixture and continue to process until dough just comes together around processor blade, about 12 seconds.
2. Turn dough onto counter and press together to form cohesive mound. Divide dough in half and flatten each piece into 5-inch disk; if not using immediately, wrap each piece tightly in plastic wrap and refrigerate up to 48 hours. (If refrigerated until firm, let dough sit at room temperature until soft and malleable, about 1 hour.)
3. Tear 1 piece of dough into walnut-size pieces, then pat it into 11-inch tart pan with removable bottom, pressing it 3⁄4 inch up sides of pan. Lay plastic over dough and smooth out any bumps using bottom of measuring cup. Set tart pan on large plate and freeze until dough is fully chilled and firm, about 30 minutes.
4. Roll other piece of dough into 12-inch square between 2 large sheets of floured parchment paper. (If dough sticks to parchment, gently loosen and lift sticky area with bench scraper and dust parchment with additional flour. Slide dough, still between parchment sheets, onto rimmed baking sheet and refrigerate until firm, about 15 minutes.) Remove top layer of parchment and trim edges of dough, then cut ten 3⁄4-inch-wide strips, cutting through underlying parchment. Cover with parchment and freeze until dough is fully chilled and firm, about 20 minutes.
5. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Set dough-lined tart pan on rimmed baking sheet. Spray 1 side of double layer of aluminum foil with vegetable oil spray. Press foil greased side down into frozen tart shell, covering edges to prevent burning, and fill with pie weights. Bake until tart shell is golden brown and set, about 30 minutes, rotating baking sheet halfway through baking. Transfer tart shell with baking sheet to wire rack, carefully remove weights, and let cool slightly while making filling.
6. FOR THE FILLING AND GLAZE: Stir raspberry preserves and lemon juice together in bowl, then spread evenly over bottom of cooled prebaked tart shell. Pick up strip of dough by parchment ends, then flip it over onto tart, positioning it near edge of pan. Remove parchment strip and trim ends of dough strip by pressing down on top edge of pan; reserve all dough scraps. Place 2 more strips parallel to first, spacing them evenly so that one is across center and other is near opposite edge of pan. Rotate pan 90 degrees, then place 3 more strips as you did first 3. Rotate pan 90 degrees again, then place 2 strips across pan, spaced evenly between first 3. Rotate pan again and complete lattice by placing last 2 strips between second set of 3. Use small scraps of dough to fill in crust around edges between lattice strips. Top of crust should be just below top of pan.
7. Gently brush lattice strips with heavy cream and sprinkle with turbinado sugar, if using. Bake tart on baking sheet until crust is deep golden brown, about 50 minutes. Transfer tart with baking sheet to wire rack and let cool to room temperature, about 2 hours. To serve, remove outer metal ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board.

ASSEMBLING A LINZERTORTE
1. After chilling dough square, trim any rough edges, then cut square into 10 strips, each 3⁄4 inch wide, cutting through underlying parchment paper.
2. Place parchment-lined strip of dough over tart and peel off parchment; trim ends of dough. Place 2 more strips parallel to first, spacing them evenly.
3. Place remaining 8 dough strips on tart, rotating pan as needed to form lattice top.
4. Using scraps of dough, fill in crust around edges between lattice strips.