Picture this—a buttery shortbread crust, lined with chopped walnuts and smothered with raspberries, filled with a simple custard batter and baked. It’s like a clafoutis wrapped in a shortbread cookie. The tart raspberries with the buttery crust? Amazing. It’s easy to make. The crust requires no rolling out. You just process flour, butter, and powdered sugar in a food processor or blender until it comes together in a dough, and then you press the dough into a tart pan with your fingers. You do pre-bake the crust, and I find that freezing a crust before you pre-bake it helps keep the crust sides from collapsing as they bake, so this step may be a little fussy, but it’s not hard. The photos show a ceramic tart pan we used for this tart. We’ve also made it with a metal tart pan with a removable bottom, which works even better, making it easy to remove the tart from the pan for slicing into serving pieces. If you use a tart pan with a removable bottom, place the pan on top of a rimmed baking sheet in the oven to catch any butter from the crust that may leak. Many thanks to my friend Gabrielle who gave us this recipe with a twinkle in her eye, just knowing how much we would enjoy her raspberry walnut tart. Thanks Gabby!
1 1/2 cups (200g) flour 1/2 cup (60g) powdered sugar 1 1/2 sticks (3/4 cup or 12 tablespoons) butter, cut into large cubes
Filling:
3/4 cup (75g) chopped walnuts 10 ounces (283g) fresh or frozen raspberries (do not defrost if frozen) 2 eggs 3/4 cup (150g) white granulated sugar 1/4 cup (35g) flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla
Lightly grease the inside of a 9 to 10 inch wide, 1 inch high, tart pan with a little butter. Place the dough in the tart pan. Use your fingers to spread the dough and press it evenly all over the inside of the tart pan. (You can use a rolling pin to roll over the top of the tart pan to remove any excess dough and create an even top edge.) Place in the freezer and freeze for one hour or longer. Remove from the oven and let cool for 15 minutes. Place the fresh or frozen raspberries on top of the walnuts and spread in an even layer. Take a sharp knife around the edge of the tart to separate it a little bit from the pan. This will make it easier to remove pieces once the tart has cooled. Let cool to room temperature to serve.
