May 3: National Raspberry Tart Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raspberry Walnut Tart
Categories: Pastry, Fruits, Nuts, Desserts
Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
1 1/2 c (200 g) flour
1/2 c (60 g) powdered sugar
3/4 c (12 tb) butter; in large
- cubes

MMMMM--------------------------FILLING-------------------------------
3/4 c (75 g) chopped walnuts
10 oz (283 g) raspberries (do not
- defrost if frozen)
2 lg Eggs
3/4 c (150 g) white granulated
- sugar
1/4 c (35 g) A-P flour
1/2 ts Baking powder
1/2 ts Salt
1 ts Vanilla

MAKE THE CRUST: Place the crust ingredients-flour,
powdered sugar, and butter-in a blender or food
processor. Process until a dough forms, about 30 sec
to a minute.

Lightly grease the inside of a 9" to 10" wide, 1" 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.

PRE-BAKE THE CRUST: In a 350ºF/175ºC oven for 25 minutes.
(It helps if before baking you line the crust w/aluminum
foil and fill with pie weights, such as dry beans; this
will keep the tart crust from slumping.)

Remove from the oven and let cool for 15 minutes.

FILL CRUST WITH WALNUTS AND RASPBERRIES: Heat the oven
again to 350ºF/175ºC. Place the chopped walnuts in the
crust in the tart pan and spread evenly over the bottom.

Place the fresh or frozen raspberries on top of the
walnuts and spread in an even layer.

BEAT TOGETHER THE REMAINING FILLING INGREDIENTS: Eggs,
sugar, flour, baking powder, salt, vanilla-until smooth.

Pour the egg mixture over the raspberries and walnuts in
the crust.

BAKE IN THE OVEN: On the middle rack for 40 minutes, or
until the top is nicely browned all over and the filling
has set. When you remove the tart from the oven the
center should still wiggle just a little.

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.

By Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... I am the reason they had to put directions on shampoo bottles.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raspberry Walnut Tart
Categories: Pastry, Fruits, Nuts, Desserts
Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
1 1/2 c (200 g) flour
1/2 c (60 g) powdered sugar
3/4 c (12 tb) butter; in large
- cubes

MMMMM--------------------------FILLING-------------------------------
3/4 c (75 g) chopped walnuts
10 oz (283 g) raspberries (do not
- defrost if frozen)
2 lg Eggs
3/4 c (150 g) white granulated
- sugar
1/4 c (35 g) A-P flour
1/2 ts Baking powder
1/2 ts Salt
1 ts Vanilla

MAKE THE CRUST: Place the crust ingredients-flour,
powdered sugar, and butter-in a blender or food
processor. Process until a dough forms, about 30 sec
to a minute.

Lightly grease the inside of a 9" to 10" wide, 1" 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.

PRE-BAKE THE CRUST: In a 350ºF/175ºC oven for 25 minutes.
(It helps if before baking you line the crust w/aluminum
foil and fill with pie weights, such as dry beans; this
will keep the tart crust from slumping.)

Remove from the oven and let cool for 15 minutes.

FILL CRUST WITH WALNUTS AND RASPBERRIES: Heat the oven
again to 350ºF/175ºC. Place the chopped walnuts in the
crust in the tart pan and spread evenly over the bottom.

Place the fresh or frozen raspberries on top of the
walnuts and spread in an even layer.

BEAT TOGETHER THE REMAINING FILLING INGREDIENTS: Eggs,
sugar, flour, baking powder, salt, vanilla-until smooth.

Pour the egg mixture over the raspberries and walnuts in
the crust.

BAKE IN THE OVEN: On the middle rack for 40 minutes, or
until the top is nicely browned all over and the filling
has set. When you remove the tart from the oven the
center should still wiggle just a little.

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.

By Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Dear Vegans, if you are trying to save the animals - stop eating their
ood!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)