Oh my. This one is crazy good, and perfect for the holidays. Please make it. You’ll thank me, and your guests will thank you. 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 powdered sugar (80g)
- 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
1 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 seconds to a minute. 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.
Pre-bake in a 350°F (175°C) oven for 25 minutes. (It helps if before baking you line the crust with 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.
2 Heat the oven again to 350F (175°C). 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.
3 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.
4 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.