Raspberry Walnut Tart

By Patty Mastracco
Total Time
2 Hrs, 10 Mins
Serves
10
Serving Size
1/10th of tart
Course
Desserts

DESCRIPTION

Walnuts and raspberry jam are a simple filling in the walnut crusted tart.

Prep Time
1 Hr, 20 Mins
Cook Time
50 Mins
Total Time
2 Hrs, 10 Mins
Calories
430
Total Fat
23
Saturated Fat
7
Polyunsaturated Fat
10
Monounsaturated Fat
5
Cholesterol
45
Sodium
3
Carbohydrates
53
Dietary Fiber
2
Total Sugars
30
Added Sugars
10
Protein
6
Vitamin D
0
Calcium
29
Iron
2
Potassium
120

Ingredients

Crust

  • 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

Filling

  • 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

Preparation

Crust

  1. To prepare crust, place flour, butter, sugar and egg yolk in a food processor and process until combined.
  2. Add walnuts and process until walnuts are finely chopped.
  3. 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.

Filling and Assembly

  1. Preheat oven to 350℉. and spray a 9-inch tart pan with a removable bottom with cooking spray or lightly butter.
  2. Set aside 1/2 cup of the dough and press the larger amount evenly onto the bottom and sides of the tart pan.
  3. Stir together walnuts, jam and zest and spread onto crust.
  4. Coarsely grate the remaining dough over the surface.
  5. Bake the tart for 45 to 50 minutes or until the crust is golden brown.