This tart is very versatile and is at home equally in summer brunches to winter Christmas parties. It is easy and perfect for welcoming new neighbours or for not going empty handed for an afternoon tea. If you have those random office parties, this would be a great go to and a very impressive addition to that table. A delicious balance of tangy and sweet flavours from the raspberries with the great crunch consistency of walnuts.
1 hour and 30 min
- Everyday dessert
- Great for afternoon tea or brunch
- Got to for Christmas invites
- Tangy and sweet
- 1 ½ cups (200g) flour
- ½ cup powdered sugar (60g)
- 1 ½ sticks (3/4 cup or 12 tbsp) butter, cut into large cubes
For the filling:
- 3/4 cup (75g) chopped walnuts
- 10 ounces (283g) frozen or fresh raspberries (do not defrost if frozen)
- 2 eggs
- 3/4 cup (150g) white granulated sugar
- ¼ (35g) cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
Kitchen things you’ll need:
- 9-10 inch wide, 1 inch deep tart pan
- Large bowl
- Electric mixer
- Pie weights (or uncooked beans)
- Place the crust ingredients—flour, powdered sugar, and butter—in a blender or food processor and process until a dough forms, about 30 seconds to a minute.
- Lightly grease the inside of a 9 to 10 inch wide, 1 inch 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.
- In a 350°F (175°C) oven for 25 minutes pre-bake the crust.
- Remove from the oven and let cool for 15 minutes.
- Keep the oven hot at 350°F (175°C) and 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 centre should still wiggle just a little.
- Let it cool to room temperature to serve.
- It helps if before baking you line the crust with aluminium foil and fill with pie weights, such as dry beans; this will keep the tart crust from slumping.
- 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.
- A little powdered sugar to finish off never hurt anyone – optional though.