Anne and Gordon

Toast hazelnuts at 350 degrees for 15 or until aromatic and some of the skins start to darken.  Remove from heat and place directly into a dishtowel, rubbing the nuts until most of the skins are removed.  Set aside and cool. Grind cooled nuts in food processor until they reach a consistency of cornmeal.  Remove from processor.    

Grind the animal crackers in the food processor until they are a fine crumb. Use enough crackers to produce 1/2 cup of crumbs (1 cup whole crackers is about right).  

Zest lemon skin and set aside.  In a small bowl, mix entire jar of jam with juice of the lemon.

In a stand mixer with the paddle attachment, beat the egg yolks and sugar for 30 seconds until light in color.  Add butter and vanilla, followed by cookie crumbs, allspice, cinnamon, salt and lemon zest.  When this is incorporated, add the chopped hazelnuts and flour in 1-cup increments.  Mix until dough is formed.

Place dough on a clean surface and separate into two slightly unequal portions.  Roll the smaller ball of dough between two sheets of parchment paper into a disk approximately 12 inches in diameter.  Remove paper from one side and invert uncovered side into a 9 1/2-inch tart pan whose base has been lined with parchment paper and adhered to the base with butter.  Remove the remaining sheet of parchment that is covering the disk of dough.  Gently lift the dough and place neatly into the corners of the pan, using excess dough to fill in any holes.  Trim excess dough so that none protrudes beyond the top of the pan.  

Fill the shell with the jam mixture.  Using the second portion of dough, hand-roll ropes of dough (1/4 to 1/2 inch thick) and place on top of the jam/shell to create a lattice.  Use any remaining dough to form a ring around the inside of the shell, covering all the points at which the lattice meets the shell.

Bake at 325 degrees for 40 minutes or until brown.  Cool on a metal rack.