Walnut Tart with Raspberry Topping
October, 1999

Makes 1 10-inch tart

Crust:
1-1/2 cups all-purpose flour
1/2 cup sweet butter, room temperature
1/4 teaspoon salt
1 egg
1/4 cup sugar

Filling:
1 cup brown sugar
2 eggs
1 egg yolk
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
2 cups California walnut pieces

Topping:
1/2 cup red raspberry jelly
1-1/2 pint fresh raspberries
1 cup whipped cream for decoration
10 California walnut halves for decoration

1. Preheat the oven to 400°F. To prepare the crust, combine all crust ingredients. Using a paddle, mix at low speed until just mixed. Press into the bottom and 1 inch up the sides of a 10-inch fluted tart pan with removable bottom. Bake approximately 8 minutes. Remove from oven and turn it down to 350°F.

2. In a bowl, combine brown sugar and eggs. Mix until very light and fluffy. Add flour, cinnamon, baking powder and walnuts. Pour into the crust. Bake 30-35 minutes or until filling is firm.

3. In a small saucepan, over low heat, melt the raspberry jelly. Gently stir in the fresh berries. Spread the raspberry topping evenly on top of cooled tart filling. Decorate with whipped cream and walnut halves.

Note: The bottom crust and walnut filling used for this tart make a wonderful base for an assortment of fresh fruit tarts, such as strawberry or kiwi. Although this recipe makes a 10-inch tart, it can be used to make any size, from petite four to 5-inch tartlets.

Recipe developed by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts