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Walnut Tart w/Raspberry Topping

1/2 lb flour
4 oz unsalted butter, softened
2 oz sugar
1 lg egg
1/8 tsp salt

7 1/2 oz brown sugar
4 lg eggs
2 1/2 oz flour
1/8 tsp cinnamon
1/8 tsp baking powder
1/2 lb walnuts, chopped

6 oz raspberry jelly
3/4 lb raspberries, fresh
whipped cream
walnut halves

Combine the flour, butter, sugar, egg and salt and mix on low speed
just until blended. Set aside.

Combine the brown sugar and eggs; mix on medium speed until light
and fluffy. Add the flour, cinnamon, and baking powder until
thoroughly blended. Add the chopped walnuts and stir until

Place jelly in saucepan over low heat; stir until melted and add
the fresh raspberries. Remove from heat and set aside.

Press crust in bottom and 1-inch up sides of prepared fluted tart
pan. Bake in a preheated 400F oven until golden, about 8 minutes.
Cool for a few minutes on wire rack and lower oven temperature to
350F. Pour filling into baked shell. Bake in a 350F oven until
filling is firm, about 25-30 minutes. Coll completely on wire rack.
Spread raspberry topping on cooled tart and garnish with whipped
cream and walnut halves.


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