“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.”
1hr 15mins

Ingredients Nutrition


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

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