Instructions: For the Tart: Spray an 11- by 8-inch tart pan with removable bottom with nonstick spray (you can also use a round 9-inch tart pan with removable bottom).

Pulse together the flour, sugar and salt in a food processor several times to combine. Add the butter and pulse until fine crumbs form, about 15 seconds. Add the egg yolk, water and hazelnuts and pulse just to combine. The mixture should hold its shape when squeezed between your fingers. If its too dry and crumbly, add another tablespoon of water. (Alternately, place the dry ingredients in a bowl and cut in the butter with two knives or a pastry blender until crumbs form. Stir in the egg yolk, water and hazelnuts.) Place a piece of plastic wrap on a work surface. Form the dough into a small rectangle and seal tightly in the plastic. Refrigerate 1 hour. (If using a round pan, form dough into a circle.)

Roll out the dough between 2 sheets of plastic wrap to one-eighth-inch thickness. Place in the tart pan, pressing to fill the bottom and up the sides. Refrigerate 20 minutes. Prick the bottom with a fork, then bake at 400 degrees until the bottom feels firm and the tart is pale golden, 17 to 20 minutes. Remove from the oven and cool completely.

For the Chocolate Ganache: Bring the cream to a simmer in a small saucepan, then stir in the liqueur. Remove from heat and add the chocolate. Slowly stir until smooth.

For Assembly: Cut the berries from the stem end down in one-eighth-inch pieces. Place the jelly in a small saucepan and melt over low heat.

Spoon the ganache into the cooled tart shell, spreading in an even layer with a spatula. Starting in the corners, place the strawberry slices in diagonal rows, meeting in the center of the tart. Fill in with remaining rows ending in the center. (If using a round tart pan, start on the outside working in to make overlapping concentric circles.) Brush the berries with the warm jelly to glaze the tart and serve.

This recipe yields 8 to 12 servings.

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