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 Fisher Chef's Naturals chopped walnuts or walnut chips

Topping: 1/2 cup red raspberry jelly 1 1/2 pints fresh raspberries 1 cup whipped cream for decoration 10 Fisher Chef's Naturals chopped walnut halves for decoration

Preheat the oven to 400 degrees F. To prepare the crust, in a mixer bowl, 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 degrees F.

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.

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 the cooled tart filling. Decorate with whipped cream and walnut halves.

Note: The bottom crust and walnut filling used for this tart makes 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 petit fours to 5-inch tartlets.

Yields: One 10-inch tart (10 slices total; serving = 1 slice)