MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Raspberry Walnut Tart
Categories: Pastry, Fruits, Nuts, Desserts
     Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
 1 1/2 c  (200 g) flour
   1/2 c  (60 g) powdered sugar
   3/4 c  (12 tb) butter; in large
          - cubes

MMMMM--------------------------FILLING-------------------------------
   3/4 c  (75 g) chopped walnuts
    10 oz (283 g) raspberries (do not
          - defrost if frozen)
     2 lg Eggs
   3/4 c  (150 g) white granulated
          - sugar
   1/4 c  (35 g) A-P flour
   1/2 ts Baking powder
   1/2 ts Salt
     1 ts Vanilla

 MAKE THE CRUST: Place the crust ingredients-flour,
 powdered sugar, and butter-in a blender or food
 processor. Process until a dough forms, about 30 sec
 to a minute.

 Lightly grease the inside of a 9" to 10" wide, 1" high,
 tart pan with a little butter.

 Place the dough in the tart pan. Use your fingers to
 spread the dough and press it evenly all over the inside
 of the tart pan. (You can use a rolling pin to roll over
 the top of the tart pan to remove any excess dough and
 create an even top edge.) Place in the freezer and
 freeze for one hour or longer.

 PRE-BAKE THE CRUST: In a 350 F/175 C oven for 25 minutes.
 (It helps if before baking you line the crust w/aluminum
 foil and fill with pie weights, such as dry beans; this
 will keep the tart crust from slumping.)

 Remove from the oven and let cool for 15 minutes.

 FILL CRUST WITH WALNUTS AND RASPBERRIES: Heat the oven
 again to 350 F/175 C. Place the chopped walnuts in the
 crust in the tart pan and spread evenly over the bottom.

 Place the fresh or frozen raspberries on top of the
 walnuts and spread in an even layer.

 BEAT TOGETHER THE REMAINING FILLING INGREDIENTS: Eggs,
 sugar, flour, baking powder, salt, vanilla-until smooth.

 Pour the egg mixture over the raspberries and walnuts in
 the crust.

 BAKE IN THE OVEN: On the middle rack for 40 minutes, or
 until the top is nicely browned all over and the filling
 has set. When you remove the tart from the oven the
 center should still wiggle just a little.

 Take a sharp knife around the edge of the tart to
 separate it a little bit from the pan. This will make it
 easier to remove pieces once the tart has cooled.

 Let cool to room temperature to serve.

 Recipe by Elise Bauer

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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