Raspberry-Walnut Tart

Raspberry-Walnut Tart

Skill Level

Easy

Total Time

Yield

Serves

12

This is an easy yet festive dessert that's perfect for holiday entertaining.

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1 egg
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 1 cup raspberry preserves
  • 1 cup chopped California walnuts
  • 2 teaspoons grated lemon peel
  • *You can also make this using apricot or strawberry preserves.

You can make the tart a day or two ahead of time and hold it at room temperature until you're ready to serve it. The decorative top crust is created by shredding the well-chilled dough with a cheese grater.

  1. In medium bowl, combine flour, baking powder and salt; mix well.
  2. In large bowl, combine sugar and egg; beat at medium speed until well mixed. Add butter; beat until well blended and creamy. Stir in vanilla. Slowly add flour mixture, beating just until combined. Divide dough in half; cover and refrigerate 1 hour.
  3. Heat oven to 350°F. Spray 10-inch spring form pan with nonstick cooking spray. In small bowl, combine raspberry preserves, walnuts and lemon peel; blend well.
  4. Press half of dough evenly in bottom of spring form pan. (Keep remaining dough refrigerated.) Spread with raspberry-walnut mixture. With cheese grater, grate remaining half of dough over raspberry-walnut mixture, covering mixture completely.
  5. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Calories
418

Total Fat
23

Saturated Fat
10.5

Monounsaturated Fat
5

Polyunsaturated Fat
5.5

Trans Fat
0

Cholesterol
58

Sodium
169

Carbohydrates
50

Dietary Fiber
2

Protein
5