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BREADS & DESSERTS:
WALNUT TART WITH RASPBERRY TOPPING
The sensational combination of eggs, walnuts
and raspberries in this recipe is sure to dazzle dessert lovers.
The luscious taste of sugar, cinnamon and walnuts make a sweet
filling for the buttery crust. Raspberries and whipped cream top
this tart for an elegant finale to a splendid meal.
| 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 |
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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)
Recipe Courtesy of the Walnut
Marketing Board.
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