Recipes

Raspberry-Walnut Tart
Raspberry-Walnut Tart

This is an easy yet festive dessert that's perfect for holiday entertaining. You can make it a day or two ahead of time and hold it at room temperature until you're ready to serve it. The tart’s decorative top crust is created by shredding the well-chilled dough with a cheese grater.

YIELD: 12 servings

You can also make this using apricot or strawberry preserves.

  • Servings: 12
  • Prep Time: 15m
  • Cook Time: 45m
3.142899990082 stars
Vegetarian
Ingredients

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

Directions
  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.

Nutrition

  • Calories: 418
  • Total Fat: 23 g
  • Saturated Fat: 10.5 g
  • Monounsaturated Fat: 5 g
  • Polyunsaturated Fat: 5.5 g
  • Trans Fat: 0 g
  • Cholesterol: 58 mg
  • Sodium: 169 mg
  • Total Carbohydrate: 50 g
  • Dietary Fiber: 2 g
  • Protein: 5 g