->Walnut Tart 02 <-

1/2 lb flour

4 oz unsalted butter, softened

2 oz sugar

1 lg egg

1/8 tsp salt

7 1/2 oz brown sugar

4 lg eggs

2 1/2 oz flour

1/8 tsp cinnamon

1/8 tsp baking powder

1/2 lb walnuts, chopped

6 oz raspberry jelly

3/4 lb raspberries, fresh

whipped cream

walnut halves

Combine the flour, butter, sugar, egg and salt and mix on low speed

just until blended. Set aside.

Combine the brown sugar and eggs; mix on medium speed until light

and fluffy. Add the flour, cinnamon, and baking powder until

thoroughly blended. Add the chopped walnuts and stir until

incorporated.

Place jelly in saucepan over low heat; stir until melted and add

the fresh raspberries. Remove from heat and set aside.

Press crust in bottom and 1-inch up sides of prepared fluted tart

400F oven until golden, about 8 minutes.

Cool for a few minutes on wire rack and lower oven temperature to

350F. Pour filling into baked shell. Bake in a

350F oven until

filling is firm, about 25-30 minutes. Coll completely on wire rack.

Spread raspberry topping on cooled tart and garnish with whipped

cream and walnut halves.