Swedish Hazelnut Tart

You may substitute any other nut in place of the hazelnuts or use a combination of several varieties in this very adaptable recipe. I have even made the filling without the candied orange peel, substituting grated orange rind, pastry cream, and even apricot jam with excellent results. Another great thing about this recipe is that the baked tarts keep exceptionally well and taste even better, or I should say moister, after a few days in the refrigerator. (Nuts tend to absorb moisture in bake