Raspberry Tart With Walnut Pastry

Name: Raspberry Tart With Walnut Pastry
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1/2 cup unsalted butter, room temperature (1 stick); 2 1/2 tablespoons sugar; 1/2 cup walnuts, finely chopped; 1 egg, beaten to blend; 1 teaspoon almond extract; 1 1/3 cups flour; 2 egg yolks, room temperature; 2 1/2 tablespoons sugar; 2 tablespoons cornstarch; 1/2 teaspoon vanilla; 2/3 cup milk; 6 tablespoons butter, room temperature (3/4 stick); 4 cups fresh raspberries; 1 cup red currant jelly; 1 cup whipping cream, whipped

Submitted by Leslie in Texas

"Walnut pastry, vanilla custard filling, topped with fresh glazed raspberries- sounds totally yummy! Originally from a May 1984 issue of Bon Appetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from Papa Hayden's Restaurant in Portland,Oregon.Refrigeration time is not included in prep time."

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Ready In:: 1hr 15mins
Ingredients:: 15
Serves:: 8

ingredients

Walnut Pastry Dough
¹⁄₂ cup unsalted butter, room temperature (1 stick)
2 ¹⁄₂ tablespoons sugar
¹⁄₂ cup walnuts, finely chopped
1 egg, beaten to blend
1 teaspoon almond extract
1 ¹⁄₃ cups flour
Vanilla Custard
2 egg yolks, room temperature
2 ¹⁄₂ tablespoons sugar
2 tablespoons cornstarch
¹⁄₂ teaspoon vanilla
²⁄₃ cup milk
6 tablespoons butter, room temperature (3/4 stick)
4 cups fresh raspberries
1 cup red currant jelly
1 cup whipping cream, whipped

directions

For Pastry.
Butter 10 or 11-inch tart pan with removable bottom.
Cream 1/2 cup butter and sugar in large bowl.
Mix in walnuts.
Blend in egg and almond extract.
Stir in flour until completely incorporated.
Press dough onto sides and bottom of tart pan.
Refrigerate 30 minutes.
Preheat oven to 350 degrees.
Bake shell until golden brown, 15 to 20 minutes.
Cool tart crust to room temperature.
For Vanilla Custard.
Beat yolks, sugar,cornstarch, and vanilla in medium bowl until pale and thick.
Heat milk in heavy medium saucepan.
Beat milk into yolk mixture until smooth.
Return mixture to saucepan and whisk over medium heat until very thick, about 5 minutes.
Return mixture to bowl and beat until cool.
Beat in butter 1 tablespoon at a time.
Refrigerate until chilled.
To Assemble.
Spread custard evenly over bottom of tart crust.
Starting from outside edge, arrange berries in concentric circles over custard, placing berries as close together as possible.
Refrigerate 30 minutes.
Melt red current jelly in heavy small saucepan over low heat, stirring occasionally.
Brush gently over berries, covering completely.
Refrigerate for at least 2 hours.
Serve tart with whipped cream.