Raspberry Walnut Tart

1. Stage

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.

2. Stage

Preheat the oven to 350°F (175°C):

3. Stage

Pre-bake the crust: In the 350°F (175°C) oven, bake crust 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.

4. Stage

Fill crust with walnuts and raspberries: If you turned the oven off, bring the temperature back to 350F (175°C). Place the chopped walnuts in the crust of 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.

5. Stage

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

6. Stage

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

7. Stage

Bake: Bake 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.