Raspberry Walnut Tart

Raspberry tart with a shortbread crust, chopped walnuts, raspberries, and custardy filling.

  • Yield: Serves 8



  • 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


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.

raspberry-walnut-tart-method-1 raspberry-walnut-tart-method-2

2 Pre-bake the crust 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.


3 Fill crust with walnuts and raspberries: 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.


4 Beat together the remaining filling ingredients—eggs, sugar, flour, baking powder, salt, vanilla—until smooth.

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


6 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.

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  • Bronwyn

    Has anyone made this the day before, refrigerated it, and then let it warm to room temp on the counter the next day before eating? I’m hoping to make this on Christmas Eve for Christmas Dinner. Thanks!!!!

  • Ann Sullivan

    I don’t have a tart pan. Could I line a glass pan with parchment paper? And maybe not have the crust go up the sides as much?

    • Elise Bauer

      Sure, or just butter the pyrex pan well, and don’t try to remove the tart from the pan. Just cut it in the pan.

  • Judy

    We have an abundance of raspberries this year so I looked for a different kind of recipe and this is it. My husband and I love it and my friends were dazzled by its delicious flavor. I will definitely make this again and again!

  • bobby

    I made this tart and used just cherries. Had to pit them all but it was delicious. If I want to blind bake the crust till it is fully baked and fill chocolate and caramel how long should I bake it?

    • Elise

      Hi Bobby, I’m so glad you liked the tart! Regarding blind baking longer, I would suggest blind baking it as instructed for 25 minutes with the foil (and pie weights) in, then removing the foil and weights and baking 15 more minutes or so. I haven’t done it with this recipe though, so you may have to experiment. Let us know how it goes!

  • ek

    One of my favorite tart recipe ever. Love it truely!

  • Heidi Leeck

    This is a definite keeper! Used wild blackberries from our farm, and it was delicious! Did not use the walnuts, but the crunchiness of the seeds came through. Have made it several times. Thanks!

  • Juliet

    I just made this yesterday and it turned out amazing! I used whole wheat flour instead of white flour and it was delicious (I substituted equal parts). I also used fresh raspberries and it was tart, but it was a nice contrast to the sweet crust and filling. Very easy to make – I’ve never made a tart before (or my own crust!!). Thanks Elise!

    • Elise

      I’m so glad you liked it Juliet! Thank for letting us know that it works with whole wheat flour.

  • Lidi

    Tried it, LOVED it. Thanks much :)))

  • vasili 'basil'betsakos

    this is the 4th time Im making this amazing tart

    gets better every time
    use whatever berries i have.
    works great with strawberry and blueberry !!!!
    absolutely love it….


  • Lulu

    Hi everyone,

    this is a great recipe! I have also made a pear tart and a mixed-berry tart based on this recipe. You can also use almonds instead of walnuts – whatever you like!

  • Sasha Perera

    Amazing recipe! Turned out so well and very delicious! <3

  • Toni

    Made this today and it is a fantastic recipe. I added a little 1/2 & 1/2 to the custard but otherwise stayed true to the recipe. no problem with sticking to tart pan I used a metal pan with a separate bottom. I think the sticking may be if the custard leaks through the crust to the bottom of the pan? This is a keeper!

  • Janet Penn

    My mother used to make this – but served it with a Raspberry sauce. She saved the juice from the berries, added some sugar and lemon juice, thickened with cornstarch. Made the whole thing –“out of this world.”.

  • Jo

    Hi Elise,
    This recipe was fantastic! I was thinking of trying this crust with your lemon tart filling. What do you think?

  • Marcia Parliament

    Hi Elise,
    This pie was super rich and delicious. The whole family loved it especially my farm-raised Dad. Next time I think I will modify it into squares. So many of your recipes are my “go-to’s” now. Thanks again!

  • Rory

    I just made this tonight, but used glazed pecans instead of walnuts (it was all I had). It tasted amazing and everyone loved it!

    Thanks so much for the recipe.

  • Clemmie


    Am planning on making this for dinner tomorrow night, but just want to check it’ll be OK if I make the tart this evening, and then just pop it back in the oven to reheat tomorrow?

    Thanks very much!

    • Elise

      Since the filling is a custard base, I don’t think it will reheat well. Also, the tart should be served at room temp. So if you are going to make ahead, I would chill it, then let it come to room temp before serving.

  • Jo

    I’m not sure I understand about lining the crust with foil to prevent from slumping. Do you mean to bake it with the foil over the crust??

    • Elise

      Not exactly. You press the foil into the sides of the crust, to help keep the crust from slumping down. This you do during the first baking of the crust.

  • sahire erturan

    Hi Elise, I am a great fan and member of your website from Turkey. I mailed this recipe to my daughter and she made it for her visiting friends, also saving a slice for me. It was absolutely fabulous and a great success. Thank you for your no-fail, delicious recipes.

  • joanne stone

    …made this for Christmas Eve family dinner…an absolute hit!…..this is definately a recipe to keep….I’ve since made it with blueberries….cut back on the sugar…to a scant 1/2 cup…which was still a little too sweet for me….but it was good…..I’d make it again……

  • RD

    I made this on New Years Day and the family loved it. I just wish we had had some French vanilla ice cream to go with it. Will definitely make it again. I used the left over walnuts to make the Walnut Parsley Pesto.

  • Sophie

    Is it possible to use wholewheat flour to make the crust?

    • Elise

      I haven’t tried making a pastry or tart crust with whole wheat flour, but if you do, please let us know how it turns out for you.

      • sophie

        Not to bee too adventerous, I used half the quantity whole wheat flour and the other half regular flour.. Really tasty!! Maybe next time ill try using only whole wheat, since im a huge fan.. Thanks alot for a great recipe!!

  • Jennifer

    Made it for 2 separate Christmas dinners. It was fantastic! Everyone loved it. T’was one of my first forays into baking, and it paid off. Thanks for the great recipe!

  • lil

    Served this along with other desserts Xmas day and it was a big hit,infact my son-in-law and another quest were arguing who was going to get the last piece. I baked it in a tart pan with a removable bottom, put it on a pretty glass plate and then decorated the plate, it looked so prertty

  • kat

    Elise I love your website and have often thought of posting… after having of course thoroughly enjoying one of your delicious recipes/posts.
    But I had to post after making this absolutely delicious and easy to make fantastic dessert! My family Loved it! Definitely going to go into the rotation.
    Used the metal tart pan – no need for a knife around the edge – cooked perfectly. Although I did forget the pan underneath the tart! But that butter was easy to wipe up ; )

    Thanks again for sharing!

  • Michele

    I made this late last night with a couple of substitutions only because I didn’t have exactly everything I needed.
    I used pecans because I didn’t have walnuts and I mixed raspberries and blackberries because I didn’t have enough raspberries. It came out of the oven around 11:30 PM. It was everything I could do to not dig into it right away.
    Guess what I had for breakfast? It was amazing…I hope there is some left for tonight!

  • Andy

    I made this for Christmas brunch and my mom’s house and it was a *big* hit. It was the only dessert that was completely gone, and for an hour afterwards people were still asking about it.

    The only issue I had baking it was that the crust and some of the filling started to overbrown with about 15 minutes left. An aluminum foil “toilet seat” fixed that, though.

    I’m thinking of making a second recipe, just for myself!

  • Stephanie

    Wow, this is one of the best desserts I ever had. (raspberry lover). I used a 12 inch pan, and had to make a little bit more of the filling, and cook it slightly longer. This turned out fantastic! Everyone at the family dinner loved it. The crust was so simple and delicious. Definitely making this again.

  • Diane

    I made 2of these for 15 wonderful friends on Christmas Day. Everybody loved it. Served it with fresh whipped cream. Making it again this weekend for our family Christmas celebration. Thanks soooooo much!

  • Jill Anderson

    Delicious! Even my husband who doesn’t really eat desserts went back for seconds. Thank you!


  • Cissy

    I just pulled this tart out of the oven and it’s beautiful! Can’t wait to take it to Christmas dinner today and put it on the dessert table.

  • Claudia

    Very rich, but absolutely delicious! I saw the recipe and just HAD to try it. My family loved it, and my mom (who knows me well…) asked me if I really made it according to the recipe. Yes, for once I did (or at least almost – I only used 1/2 cup sugar in the filling). Definitely a keeper!


  • Mike

    You must be a food processer person; I’m a blender person and just spent 15 minutes (vs. 30 sec to 1 min) to get the dough to come together.

  • Amy

    This turned out beautifully! Thank you for the wonderful recipe!

  • Alexandra

    Mine turned out beautifully! I used pecans instead of walnuts. The only thing I am curious about is perhaps adding a bit less salt?

  • Jessica

    Made this for guests on Saturday and they loved it! It was easy to make, looked just like the picture, and was elegant without being complicated!! Perfect, perfect! Also, I took your advice and ran the knife around the tart pan… I guess I’m extra glad I did!! :) Thanks, Elise!

  • Nanette

    I had a terrible experience with this recipe. The finished tart stuck horribly to the glass pie plate. How, with all that butter??? The crust was over done from the double baking, the filling was goopy and overall it was ghastly sweet. Not that my boys didn’t scarf it down.

    • Elise

      The crust has stuck on me once before, no idea why, with all that butter. Now I just make a better effort to grease the pan, and if using a ceramic tart pan I run a knife around the edge to loosen the crust from the pan while the tart is still warm. The filling can be a little goopy, though if it is excessively so, it sounds like it needed to be cooked a little longer. My friend’s original recipe called for more sugar than I have listed here. For me the balance is just right, though if you want a more “tart” tart, you could easily reduce the amount.

  • Michael

    If i don’t have a blender or food processor, is there another way of making the crust?

    • Elise

      I tried using an electric mixer to make the crust and it didn’t work, or maybe I just didn’t give it enough time. Don’t really know how you would do this by hand, other than making sure you start with butter that is at room temp and pliable, and then beating the ingredients together for a long long time with a wooden spoon in a big bowl.

      • Belinda

        cut cold butter into small cubes and rub into the flour with your fingertips… should have the consistency of fresh breadcrumbs …

  • Christina

    I made this for my husband’s permaculture group yesterday. Everyone (including my husband) LOVED it!! The bright flavor of the raspberries with the butter shortbread plus the crunch of the nuts — nirvana!

  • Monique

    My husband started a gluten-free diet 3 weeks ago and I am new at gluten-free cooking. How can I make this recipe gluten-free?

    • Elise

      You might try using almond flour instead of regular flour for the crust, and perhaps 2 Tbsp of corn starch instead of 1/4 cup of flour for the filling. I haven’t tried this myself yet, but it might work. Or just try making the tart with one of the several gluten-free flour mixtures on the market.

  • Amy

    Hey Elise, I made this over the weekend. It was super delicious, but it stuck horribly! I didn’t have a tart pan so I used a pyrex pie plate. I buttered the pan very generously and everything. Can you tell me why it may have stuck so badly? I had to scrape out the crust. It just didn’t want to release at all. :(

    • Elise

      Hi Amy, I’ve made this several times and once it stuck pretty bad, which is why I now grease the pan first. Did you try separating the crust from the pan by running a sharp knife around the edge while the crust was still warm? That should help.

      • Alexandra

        I used a removable bottom metal pan and I sprayed it with cooking spray. It came out perfectly and I didn’t even run a knife around the edge.

  • Sylwia

    I just made it and it’s instantly my favourite!

  • Guadalupe Cummins

    This looks great and something will try. Do you think frozen blueberries (from this summer’s U-pick season) would work well in this recipe?

  • Teri Tith

    The baking powder is listed under “Filling”.

    • Elise

      Yes, the baking powder goes into the custard filling, not the crust.

  • Teri Tith

    No milk in the custard?

  • Marcia Parliament

    Hi Elise:
    I’d like to make this for my father’s 87th birthday, two days after Xmas. Do you know if I can make it in advance and freeze it? Thanks for your terrific work and have a wonderful Christmas.

    • Elise

      It’s sort of custardy, so I’m thinking that perhaps it would not freeze especially well. But that’s just a guess.

      • Marcia Parliament

        Thanks, Elise. That’s exactly what my mother said.

  • Lil

    can a tart pan with a removeable bottom be used

    • Elise

      Yes. If you use a removable bottom tart pan, I recommend putting a rimmed baking sheet underneath it to catch any melted butter that might leak out in the oven.

    • Louise

      This is what I used and it worked perfectly with a baking sheet underneath as Elise suggests, not that anything leaked out anyway. The removable bottom made it super easy to pop the tart out for serving.

  • Louise

    Delicious! I used a slightly larger tart pan and almost didn’t have enough custard to cover the filling, but it puffed up nicely and was absolutely fabulous. Tart and sweet and rich and wonderful. And a great reason to use some of the raspberries we put away this summer! Thank you!

  • June

    Hi Elise,
    Thanks for the post. Would using canned fruit make a difference. Do not have frozen raspberries, but canned apples.
    Thanks for your response

    • Elise

      Hi June,
      No idea about the canned fruit. If that is all I had to work with, I would try it, but make sure the fruit is well drained of excess liquid before adding it to the tart pan.

  • Jim Robertson

    The recipe looks wonderful. What kind of tart pan are you using that you can go from the freezer to a 350 degree oven?
    Also, any estimate on cooking time with fresh Rasberries?

    • Elise

      Hi Jim, our ceramic tart pan hasn’t cracked yet! Though it helps that it goes onto a rack, and not a solid piece of hot metal, and that it is going into hot air, and not hot water. You can also make the tart with a metal tart pan with a removable bottom. I do a lot of pie making. I almost always freeze the raw crust before baking, unless making a top and bottom crust pie, whether I’m baking the pie or just blind baking the crust. Usually I use a pyrex pie dish for pie making.

  • nora

    please let us know what does a butter stick means.
    how many grams please?

    • Elise

      One stick of butter is about 112 grams. So 1 1/2 sticks of butter is about 168 grams.

  • Gramina

    This sounds *wonderful.* And I bet it will work with hazelnuts instead of walnuts, too (partner with walnut&pecan allergies, but so far hazelnuts are ok, yay!)

  • Chris

    I absolutely hope blueberries will work in this recipe. The freezer is full…but no raspberries in sight. My gang loves blueberries and this looks like something I could convert to gluten-free fairly easily so…..crossing my fingers for a Christmas dessert with this one!

  • LizR

    Any thoughts on how this would perform with gluten free flour?

  • Charlotte

    Hi Elise thank you for a wonderful site, this recipe looks so good what do you mean by powdered sugar, here in Aus we have ordinary sugar caster sugar and icing sugar which is used for icing cakes is this what you mean by powdered sugar?

    • Elise

      Yes, it is the sugar that you would typically use to make icing.

  • Jayne

    Isn’t this pretty! Love the bright red red red amidst the soft brown pillow of custardy filling. I have to figure out what I’d sub the raspberries for because it’s not so common here. I think any kind of soft fruit would work, right?

  • Diane

    Elise, I love your recipes! Could you use pecans instead of walnuts?

    • Elise

      Hi Diane, yes, I think it would be great with pecans.

  • Leslie

    What about using cranberries? It would be so seasonal

    • Elise

      As mentioned in an earlier comment, I think cranberries may be a little tart. If you use them, I would recommend dusting them with sugar before putting them in the pan.

  • fabiola

    ELISE! Thank you so much for this. I am visiting my Mama in Sacramento later this month and she loves anything with nuts and fruit for dessert with buttery crust. I am not joking when I say I have been coming up with desserts to make her mouth water. I miss her so much that the way I love to connect with her when I see her is a hug and great food. This is what I am making her, we will love it together! Where did you get your raspberries, they are watery up her in the Northwest right now? But I imagine better in Sacramento.

    • Elise

      Hi Fabiola, I just used frozen raspberries from Whole Foods. They crumbled a bit, but overall worked just fine.

  • laura @ glutton for nourishment

    love the look of this. i wonder if cranberries would work, or would they be too tart? i like the idea of making it extra holiday-ish :)

    • Elise

      Maybe, if you coated the cranberries in sugar first. Otherwise they might be too tart.

      • Vanessa

        If anyone tries it with cranberries, please let us know. I would be interested in the result. The recipe as is looks amazing.

        • Lulu

          I tried mixed berries and it was even better than just raspberries

  • Judith

    Is the baking time going to vary depending on whether I use fresh or frozen raspberries? Or should I defrost the frozen ones before using them? Thanks.

    • Elise

      The baking time may be a little shorter with the fresh raspberries. If you use frozen raspberries, do not defrost them. I tried that the first time I attempted this tart and the raspberries defrost into a mushy lump. You’ll have much better results if you keep them frozen as many of them will stay whole and the juices will not completely run in with the custard.

  • Tara

    This looks lovely! Do you use salted or unsalted butter for the crust? Thanks!

    • Elise

      I use unsalted butter, but you could use salted butter if you want.

  • new

    Do you think that substituting almonds for the walnuts would affect the texture too much?

    • Elise

      I don’t know. You could also grind up almonds to make almond flour and substitute a little of that (maybe a quarter cup) in the flour of the crust.

      • Lulu

        Almonds work fine, I tried it

      • Jeni

        I tried it both ways and almonds work a lot better.

  • McMaggieMom

    Going to make this with blackberries. We recently moved to the Pacific NW- blackberries everywhere! Love clafoutis. Love buttery crust. I have a freezer full of blackberries. The rest of the recipe will remain the same. Thanks!