- 1 1/2 cups (200g) flour
- 1/2 cup powdered sugar (80g)
- 1 1/2 sticks (3/4 cup or 12 Tbsp) butter
- 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
- 1/4 (35g) cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Pre-bake in a 350°F (175°C) oven for 25 to 30 minutes, until nicely browned all over. Remove from the oven and let cool for 15 minutes.
Heat the oven again to 350F (175°C). 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 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.
Yield: Serves 8.