• 5/3 Raspberry Tart Day 5

    From Dave Drum@1:3634/12 to All on Thu May 2 17:30:00 2024
    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 350ºF/175ºC 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 350ºF/175ºC. 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.

    By Elise Bauer

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

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