Or, Tart Alma
I’ve got a raspberry patch in my yard. In late June, early July, and again in October, I get a gallon or two of raspberries. One of my favorite things to make is this tart. The toasted walnuts compliment the raspberries wonderfully. As an added bonus, the tart works as well with frozen raspberries as with fresh, so you can make this one in winter, as a Thanksgiving or Christmas dessert.
I call this “Tart Alma” since my friend, author Alma Alexander, flew from the west coast to Vermont solely so I could make her this tart.
- 1 1/2 cups (200g) flour
- 1/2 cup powdered sugar (60g)
- 1 1/2 sticks (3/4 cup or 12 Tbsp) butter
- 3/4 cup (75g) chopped walnuts
- 10 ounces (283g) frozen or fresh raspberries (do not defrost if frozen)
- 2 eggs
- 3/4 cup (150g) white granulated sugar
- 1/4 (35g) cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Make the crust. Preheat oven to 350 degrees. Place all of the ingredients in a food processor and pulse until a dough forms (it’ll be crumbly, but don’t bother adding any additional liquid). Cut a round of parchment to fit in the bottom of a 10″ tart pan. Tip the crust into the pan and press it flat, evenly, over the pan. I find using a flat-bottomed glass works well, but fingers are fine. Be sure to press the crust into the edges of the pan. When the crust is flat, place it in the freezer and let it set for 30 minutes to an hour.
Take the crust out of the freezer, line it with foil, add pie weights (or dried beans, or rice) and bake at 350 for 20 minutes. Remove the weights and bake until lightly brown, another 5-10 minutes. Remove to a cooling rack.
Prep the Filling: While the pie is baking, toast the walnuts in a heavy skillet over medium-low heat, shaking frequently, until fragrant. Keep an eye on them so they don’t burn. Remove from the heat.
Beat together the eggs, sugar, flour, powder, salt, and vanilla.
Assembling the tart: Scatter the walnuts over the crust. Scatter the raspberries on top of the walnuts. Pour the egg mixture over the raspberries and nuts. Bake the tart for 40 minutes, until the top is slightly browned. The center should still jiggle just a little. Remove to a cooling rack. Take a sharp knife and work it around the edge of the tart to loosen it from the pan. This will make it easier to remove from the pan when the tart is cool (I use a two-piece tart pan, so I can lift the tart out of the pan and slide it onto a serving platter, which I recommend).