Walnuts and raspberry jam are a simple filling in the walnut crusted tart.
2 cups flour
1/2 cup cold unsalted butter, cubed
1/2 cup sugar
1 egg yolk
3/4 cup California walnuts, chopped
1 to 2 tablespoon ice water
1 1/4 cups coarsely chopped California walnuts
1 cup raspberry preserves
(Apricot or strawberry preserves may be substituted for raspberry).
2 teaspoons finely grated lemon zest
To prepare crust, place flour, butter, sugar and egg yolk in a food processor and process until combined.
Add walnuts and process until walnuts are finely chopped.
Add enough water to form a dough that will hold together when pinched with your fingers. Wrap tightly and refrigerate for about 1 hour or until firm.
Preheat oven to 350℉. and spray a 9-inch tart pan with a removable bottom with cooking spray or lightly butter.
Set aside 1/2 cup of the dough and press the larger amount evenly onto the bottom and sides of the tart pan.
Stir together walnuts, jam and zest and spread onto crust.
Coarsely grate the remaining dough over the surface.
Bake the tart for 45 to 50 minutes or until the crust is golden brown.
Vanilla Walnut Whipped Cream replaces cream in this fluffy Tiramisu recipe.
Add a small drizzle of honey if you prefer a sweeter taste. For a more grown up stack, sprinkle each layer with a teaspoon of minced jalapeno pepper.
