Raspberry-Hazelnut Galette

Ingredients

• 1 large eggs beaten to blend
• 2 large egg yolk 
• 1.3 cups flour all-purpose plus more for work surface
• 0.8 cup hazelnuts raw
• 0.8 teaspoon kosher salt 
• 1 tablespoon juice of lime fresh
• 1 teaspoon lime zest finely grated
• 1 cup raspberry jam 
• 2 tablespoons sugar raw
• 0.3 cup sugar 
• 0.5 cup butter unsalted chilled cut into 1/2" pieces (1 stick)
• 8 servings whipped cream (for serving; optional)

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• wire rack
• offset spatula

Directions

1. Preheat oven to 375°F. Process hazelnuts,salt, and 1 1/4 cups flour in a food processoruntil nuts are very finely ground; transfer toa medium bowl and set aside.
2. Process butter and sugar in foodprocessor until smooth.
3. Add egg yolks andpulse just to combine.
4. Add reserved hazelnutmixture and pulse just until blended. Gatherinto a ball, flatten into a disk, and wrap inplastic. Chill for at least 2 hours. DO AHEAD:Dough can be made 1 day ahead. Keepchilled.
5. Let stand at room temperature for15 minutes before rolling out.
6. Mix jam, lime zest, and lime juice in asmall bowl to blend; set aside.
7. Roll out dough on a sheet of flouredparchment paper to a 14" round about1/8" thick, dusting dough with flour as neededto prevent sticking.
8. Spread jam mixture overdough, leaving a 1 1/2" border.
9. Brush beatenegg on border of dough. Using parchmentpaper as an aid, fold border of dough overjam, pinching together any cracks in dough.Slide parchment paper with galette ontoa baking sheet.
10. Brush top of dough withbeaten egg; sprinkle with raw sugar.
11. Bake galette, rotating halfway through,until crust is deep golden brown, 30-40minutes. Run a large offset spatula or knifebetween tart and paper to release tartfrom any jam that may have bubbled out.
12. Let cool completely on pan on a wire rack.DO AHEAD: Galette can be made 3 days ahead.Keep loosely covered at room temperature.
13. Cut into wedges and serve with icecream, if desired.