Raspberry – Toasted Walnut Tart

With extra raspberries in the refrigerator, leftover toasted walnuts in the freezer, and a roll of homemade pastry looking for a purpose, I pulled together a quick tart to bring into the office. Recipe adapted from Simply Recipes.

 

Servings: 16

Fresh
1 roll (8 oz.) puff pastry or pie crust for 1 pie
8 oz. raspberries
1 cup chopped, toasted walnuts
2 eggs

Pantry
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract

Make the pastry
Roll the pastry to approximately 10-1/2-inch diameter circle. Spray the inside of a metal tart pan with cooking pan. Place the pastry in the pan and push into the ridged edges and pierce the bottom with a fork a dozen times. Place the pastry in the freezer for one hour. Preheat oven to 350 degrees-F.  Bake the pastry for 25 minutes or until golden brown. Let rest on a cooling rack.

Fill the tart
In a medium mixing bowl, lightly beat the eggs. Add granulated sugar, flour, baking powder, salt, and vanilla, and mix until well combined and set aside. Place the raspberries in the pastry and sprinkle the walnuts on top. Pour the egg mixture over the raspberries and walnuts.

Bake
Bake the tart for 40 minutes or until the top is browned.

Serve
Let tart cool completely before cutting and serving. Store in the refrigerator.

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