Double Berry Linzer Tart

Prepare Cranberry-Raspberry Filling. Cool until ready to use.

Meanwhile, toast hazelnuts: Preheat oven to 375 degrees F. Place hazelnuts in 9" by 9" metal baking pan. Bake 10 to 15 minutes until lightly toasted. Remove nuts from oven; turn oven control to 400 degrees F. To remove skins, wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth until skins come off. Let nuts cool.

In food processor with knife blade attached, or in blender at medium speed, blend hazelnuts with 1/4 cup flour until nuts are very finely ground.

In large bowl, with mixer at low speed, beat brown sugar and margarine or butter until blended. Increase speed to medium-high; beat until creamy, about 3 minutes, scraping side of bowl.

At medium speed, beat in egg and vanilla until smooth, about 1 minute. Reduce speed to low. Add ground-hazelnut mixture, cinnamon, salt, baking powder, and remaining 1 cup flour; beat just until combined.

With floured hands, press two-thirds of dough onto bottom and up side of 9-inch tart pan with removable bottom. Trim edge even with rim of pan. Wrap tart shell and remaining dough in plastic wrap and refrigerate 30 minutes or until dough is firm enough to roll.

Spoon cooled Cranberry-Raspberry Filling into tart shell. On lightly floured surface, divide remaining dough into 10 equal pieces. With floured hands, roll each piece into an 8 1/2-inch-long rope. Place 5 ropes, about 1 1/2 inches apart, across top of tart. Repeat with remaining ropes, placed at right angles to first ones to make a lattice design. Trim ends of ropes even with edge of tart; press ends to seal. With any remaining trimmings, make a rope to press around inside edge of tart; press to edge of tart to seal.

Bake tart 40 minutes or until filling is hot and bubbly and crust is lightly browned. Cool tart on wire rack at least 1 hour. Sprinkle tart with confectioners' sugar if you like.

Cranberry-Raspberry Filling: In 1-quart saucepan, heat 1 cup cranberries, 1/4 cup packed light brown sugar, 1/4 cup cranberry-juice cocktail, and a pinch salt to boiling over medium-high heat. Reduce heat to medium; cook, uncovered, 6 minutes or until berries pop and mixture thickens slightly, stirring occasionally. Stir in 3/4 cup seedless raspberry jam. Cool mixture before using.