Walnut Tart with Raspberry Topping

Walnut Tart with Raspberry ToppingOctober, 1999Makes 1 10-inch tartCrust:1-1/2 cups all-purpose flour1/2 cup sweet butter, room temperature1/4 teaspoon salt1 egg1/4 cup sugarFilling:1 cup brown sugar2 eggs1 egg yolk1/2 cup all-purpose flour1/2 teaspoon cinnamon1/2 teaspoon baking powder2 cups California walnut piecesTopping:1/2 cup red raspberry jelly1-1/2 pint fresh raspberries1 cup whipped cream for decoration10 California walnut halves for decoration1. Preheat the oven to 400°F. To prepare the crust, combine all crust ingredients. Using a paddle, mix at low speed until just mixed. Press into the bottom and 1 inch up the sides of a 10-inch fluted tart pan with removable bottom. Bake approximately 8 minutes. Remove from oven and turn it down to 350°F.2. In a bowl, combine brown sugar and eggs. Mix until very light and fluffy. Add flour, cinnamon, baking powder and walnuts. Pour into the crust. Bake 30-35 minutes or until filling is firm.3. In a small saucepan, over low heat, melt the raspberry jelly. Gently stir in the fresh berries. Spread the raspberry topping evenly on top of cooled tart filling. Decorate with whipped cream and walnut halves.Note: The bottom crust and walnut filling used for this tart make a wonderful base for an assortment of fresh fruit tarts, such as strawberry or kiwi. Although this recipe makes a 10-inch tart, it can be used to make any size, from petite four to 5-inch tartlets.Recipe developed by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts