Raspberry-Walnut Tart

Raspberry-Walnut Tart

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

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.


    • 2 3/4 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.


    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 a 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.


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