Frank's Recipes! Walnut Tart with Raspberry Topping

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Walnut Tart with Raspberry Topping

Crust:
1/2 lb flour
4 oz unsalted butter, softened
2 oz sugar
1 lg egg
1/8 tsp salt

Filling:
7 1/2 oz brown sugar
4 lg eggs
2 1/2 oz flour
1/8 tsp cinnamon
1/8 tsp baking powder
1/2 lb walnuts, chopped

Topping:
6 oz raspberry jelly
3/4 lb raspberries, fresh
whipped cream
walnut halves

For the Crust:
Combine the CRUST ingredients and mix on low speed just until blended. Set aside.

For the Filling:
Combine the brown sugar and eggs; mix on medium speed until light and fluffy. Add the flour, cinnamon, and baking powder until thoroughly blended. Add the chopped walnuts and stir until incorporated.

For the Topping:
Place jelly in saucepan over low heat; stir until melted and add the fresh raspberries. remove from heat and set aside.

Press crust in bottom and 1-inch up sides of prepared fluted tart pan. Bake in a preheated 400F oven until golden, about 8 minutes. Cool for a few minutes on wire rack and lower oven temperature to 350F. Pour filling into baked shell. Bake in a 350F oven until filling is firm, about 25-30 minutes. Cool completely on wire rack. Spread raspberry topping on cooled tart and garnish with whipped cream and walnut halves.