Raspberry Walnut Tart

Here it is, the next to the last recipe for April's cookbook. I will admit I overcooked this a little bit and will not make the same mistake next time.



Raspberry Walnut Tart
original recipe by Pam Tomlin

2 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg
1 cup butter, softened
1 tsp vanilla
1 cup raspberry preserves
1 cup chopped walnuts
2 tsp grated lemon peel

Combine flour, baking powder and salt; set aside.

Beat sugar and egg at medium speed until well mixed. Add butter and beat until creamy. Stir in vanilla then slowly add flour mixture mixing until just combined. Divide the dough in half, wrap in plastic wrap and place in the refrigerator for an hour.

Heat oven to 350. Spray a 10 inch springform pan with Pam spray. In a small bowl mix raspberry preserves, walnuts and lemon peel. Press half the dough into the prepared pan. Leave the other half of the dough in the fridge. Spread the raspberry preserves over the dough in the pan, covering completely. Bake 45-50 minutes until toothpick comes out clean. Cool.

Drizzle cooled tart with raspberry preserves or garnish with fresh raspberries.

Serves 12.