Total Calories: 552
1 In a large bowl, stir together the flour, baking powder, cinnamon, cloves, and salt. Stir in the walnuts.
2 In another large bowl, using an electric mixer, beat the butter with the sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Beat in the lemon zest. Add the dry ingredients and stir on low speed until blended, about 2 minutes more. Divide the dough into 2 disks, one twice as large as the other. Wrap each disk in plastic wrap and refrigerate 1 hour up to overnight.
3 Let the dough soften briefly at room temperature. Place the largest ball of dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8 inch thick.
4 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
5 Place the oven rack in the lowest third of the oven. Preheat the oven to 375°F.
6 Spread the jam evenly in the tart shell. Roll out the remaining dough to a 10-inch circle. Cut the dough into 1/2-inch-wide strips. Arrange half the strips 1 inch apart across the filling. Press the ends against the sides of the tart shell to seal. Rotate the tart pan a quarter-turn and arrange the remaining strips of dough 1 inch apart across the tart to form a lattice pattern. Press the ends against the sides to seal. Trim off the excess dough.
7 Bake the tart 40 minutes or until the crust is golden brown.
8 Cool the tart in the pan on a rack 10 minutes. Remove the pan rim. Let the tart cool completely. Just before serving, sprinkle with confectioner's sugar. Store at room temperature covered with a large inverted bowl up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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