1 vanilla bean, split lengthwise
3 1-pint baskets strawberries, hulled, washed, halved
1 3/4 cups sugar
1 tablespoon chopped fresh ginger
1/8 teaspoon ground black pepper
2/3 cup+2 teaspoons sugar
1/2 cup hazelnuts, toasted
1/2 cup whole almonds, toasted
2 1/2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup unsalted butter, cut into pieces
1/4 cup whipping cream
3 large egg yolks
1 egg, beaten with
1 teaspoon cream
For a 9-inch tart pan with removable bottom.
Remove peel and pith from oranges and lemon. Cut into 1/2-inch pieces, discarding seeds. Place in a large pot or Dutch oven. Scrape in seeds from vanilla bean; add bean. Add strawberries, sugar, chopped fresh ginger and pepper. Bring to a boil while stirring. Cook over medium heat until thick and reduced to 2 cups.
Transfer filling to a bowl. Cover and refrigerate. (can be made 3 days ahead).
Preheat oven at 350 degrees. Process 2/3 cup sugar, hazelnuts and almonds in processor until ground. Add flour, cinnamon, ginger, salt and nutmeg, and blend. Add butter and process until mixture resembles coarse meal.
Beat 1/4 cup cream and egg yolks in a small bowl. Add to dough and process to form moist clumps. Turn out dough to work surface. Knead until smooth. Divide in 3 equal parts.
Flatten into disks. Wrap in plastic. Chill. (can be made a day ahead.)
Roll out one disk to 11-inch round. Transfer dough to tart pan. Press dough into place. Trim edges. Chill crust until firm.
Meanwhile, roll out another dough disk to 11-inch round. Cut 16 1/2-inch wide-strips. (Reserve remaining dough disk for another use.)
Spoon filling into crust.
Arrange 8 dough strips across filling, spacing evenly. Arrange 8 dough strips in opposite direction across filling, creating a lattice pattern.
Press dough strips at edges to seal strips to crust bottom. Trim strip ends. Brush glaze over lattice top. Sprinkle with 2 tablespoons sugar.
Bake torte until golden brown and very firm to touch, and filling begins to bubble, about 1 hour. Let cool in pan on rack for 20 minutes.
Gently push bottom of pan up, freeing torte from pan sides; let torte settle back into pan. Cool in pan on rack. (can be made 8 hours ahead.)