Raspberry Walnut Tart

This was very delicious and nicely balances sweetness and tartness, though next time I might try to reduce the sugar somewhat. The recipe takes a bit of time with all the baking and cooling, so it's a good dessert to make when you have other things to do around the house. 

Raspberry Walnut Tart
Adapted from: Simply Recipes

Ingredients

Crust

1 1/2 cups flour
1/2 cup powdered (confectioner's) sugar
3/4 cup butter (1 1/2 sticks)

Filling

3/4 chopped walnuts
10 ounces fresh raspberries
2 eggs
3/4 cup sugar
1/4 cup flour
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt

1. For the crust: lightly grease the inside of a 9 to 10-inch tart pan with butter. Combine the crust ingredients in a food processor until dough forms, about 30 seconds to a minute. Place the dough in the tart pan and use your fingers to spread out the dough and press evenly all over the inside of the tart pan. Free for one hour or longer.

2. Preheat the oven to 350 degrees and pre-bake the crust for 25 minutes. Let cool for 15 minutes. Spread the chopped walnuts evenly over the bottom of the crust and then spread the raspberries evenly over the walnuts.

3. In a small bowl, beat together the remaining filling ingredients - the eggs, sugar, flour, baking powder, vanilla and salt - until smooth. Pour this mixture evenly over the raspberries and walnuts.

4. Bake in the middle rack of the oven (at 350 degrees) for 40 minutes, or until the top is nicely browned and the filling is set. The center of the tart will still wiggle just a little. Take a sharp knife around the edge of the crust to separate it a little bit from the side of the tart pan (this will make it easier to remove slices). Let cool before serving.


Crust:

Raspberries:

With filling: