Raspberry Walnut Tart

If you're headed to a New Year's party, you need dessert. If you're going to any party, you need dessert. If you plan on sitting on your couch until midnight tomorrow alone with your cats, you need dessert (don't worry, it's nothing to be ashamed of). Basically, any occasion calls for dessert, and this is the perfect showstopper to eat before you start your New Year's resolutions. The delectable scarlet raspberries pair beautifully with nutty toasted walnuts and buttery, flaky crust to make a tart as delicious as it is beautiful.

I start by making the crust. This isn't your ordinary pie crust (though you could make or buy one); this is a walnut pie crust. It differs from my usual recipe in that there's walnuts (of course), only about half the butter, less flour, egg whites, and powdered sugar instead of regular granulated. I bake it twice, first a blind bake to keep it from getting soggy, and then I bake it again once it's filled. Before adding the filling, however, I brush it with a bit of the remaining egg white. This creates a barrier between the crust and the filling so that the crust remains crisp and flaky, but it should be a very thin film (a pastry brush is good for this) since clumps of cooked egg whites are extremely unappetizing. If you do it just right, a crispy crust is well worth the risk.

The filling has three components: the walnuts, the raspberries, and the custard. The walnuts are simple enough; you just have to toast them. The raspberries are even easier since you just have to wash them. The custard is even pretty simple, too. All you have to do is whisk some eggs with a bit of sugar, flour, leavening, vanilla, and salt. I sprinkle the walnuts on the crust and top them with the raspberries, and then I drizzle the custard on top. It doesn't look like much and often doesn't even cover everything completely, but it spreads and puffs during baking. The top becomes crisp and crackly, and the rest is creamy and velvety. The raspberries float to the top, speckling the tart with a bright red hue.

3 Eggs
1 1/4 tsp Vanilla
1 1/4 Cups Chopped Walnuts, Toasted & Cooled
3/4 Cup Sugar
1/2 Cup Powdered Sugar
1 1/4 Cups Flour
1/2 + 1/8 tsp Salt
5 T Butter
10 oz Fresh or Frozen Raspberries
1/2 tsp Baking Powder

Separate one egg. Whisk the white until frothy, then stir a tablespoon into the yolk. Save the rest. Add 1/4 tsp vanilla. Pulse 1/2 cup walnuts with the powdered sugar until finely ground. Add 1 cup flour and 1/8 tsp salt. Pulse in the butter until small lumps remain. Whisk in the egg yolk mixture. Add cold water until it begins to clump.

Press the dough into a greased 9-11" tart pan. Freeze until firm.

Meanwhile, heat the oven to 375. Grease a sheet of foil and press onto the tart; fill with pie weights or dried beans/peas. Bake until set, about 25 minutes. Remove the weights and foil and immediately brush with the remaining egg white. Lower heat to 350F.

Combine the remaining eggs, sugar, flour, baking powder, salt, and vanilla.

Spread the remaining walnuts on the crust. Sprinkle with raspberries, then pour the custard on top.

Bake the tart until just set, about 30 minutes.

Makes 1 Tart
Recipe Adapted from Cooks Illustrated and www.simplyrecipes.com

12 Most Popular Posts of 2012

It's been a long year. A good one, but a long one filled with a plethora of recipes. As you can tell, my blog went from an occasional creative outlet without a real domain to a well-maintained website filled with delicious recipes and mouth-watering pictures (at least I think so; just let me be proud for a few minutes). To celebrate a year of blogging growth, I have compiled the 12 most popular recipes of 2012. I'm taking requests for 2013, so, if you want a recipe for a specific dish, feel free to post ideas in the comments. Enjoy!

12. Roasted Mushrooms

11. Vanilla Peach Popsicles

10. Garlic Mustard Green Beans

9. Yogurt Berry Pie

8. Caramel Apple Tartlets with Walnut Crumble

7. Ginger Peach Smoothies

6. Peach Crumb Cake

5. Caramel Brownie Pie

4. Bananas Foster Pudding Pie

3. Maple Pecan Sweet Potatoes

2. Strawberry White Chocolate Mousse Tart

1. White Chocolate Cranberry Cookies

Tomato, Red Pepper, & Quinoa Soup

I know, I just posted a recipe for tomato soup. This one is different though. Waaaaaaaay different. This time, I'm not roasting the tomatoes; I'm roasting some red peppers.  Oh, and it's a little spicy. You can adjust the heat to fit your taste, but trust me. It's better spicy.

To start, I char the peppers. If you want to feel empowered, you can skewer them and roast them over a bonfire (or the burners on your stove, but this only works if your stove actually has a flame). However, I prefer to go the easy route and use the broiler in my oven. Simply remove the core and seeds and then quarter the peppers. Stick them on a tray near the broiler and let them roast until they are blackened. Don't worry about burning them; you want that charred flavor. You don't want a mouthful of burnt peppers, though, so I immediately transfer them to a plastic bag and seal it. The steam from the hot peppers magically loosens the burnt skins, so, after about 15 minutes, I can scrape them off. And voila! Charred, but not overly so, red peppers! You can use these in almost anything; I like them in salsas, salads, and, well, soups like this one.

The soup can't be all red peppers, since I did promise you tomatoes and quinoa in the name and all. There are two types of tomatoes in this recipe: fresh and canned. Pick your favorite type of red tomato for the fresh one; it should fit in your hand, but there aren't many other qualifications. If it's too big, only use part of it. If it's too small, grab another one. I also add a can of crushed tomatoes because it's just the right balance of tomato chunks and tomato juice (appetizing, right?).

For those of you who don't know what quinoa is, it is the newest fad in dieting. It is similar to couscous, those little beady pasta things that taste SO good. It is extremely healthy, so I like to use it in this soup instead of low-nutrient pasta. I cook it before adding to the soup so that I know it is perfectly cooked, but, since I add it to hot soup and let it sit for a little while, I always cook it for less than I am supposed to. You want actual bits of quinoa, not mushy clumps of healthiness.

This soup is amazing in every way, including color, taste, texture, and even (gasp!) nutrition. It's the best antidote for the cold, both temperature and sickness. Plus, it makes enough for leftovers. I know what I'll be eating for the next few days and I hope you'll do the same.

2 Red Peppers, Seeded & Quartered
1 Tomato Diced
1 14.5oz Can Crushed Tomatoes
1 Small White Onion, Diced
4 Cloves Garlic, Minced
2 T Olive Oil
1/8 tsp Cayenne (to taste)
1/2 tsp Chili Powder (to taste)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
2 Cups Vegetable Broth
3/4 Cup Cooked Quinoa
1/2 Cup Milk
2 tsp Hot Sauce

Broil the peppers for 10 minutes or until blackened. Immediately place in a plastic bag. After 15 minutes, scrape off the skins and slice.

Heat the oil in a large pot. Add the onions and garlic; cook until translucent. Add the diced tomatoes, crushed tomatoes, and red peppers. Stir in the vegetable broth, cayenne, chili powder, garlic powder, and onion powder. Bring to a boil, cover, and simmer for 20 minutes.

Blend the soup until smooth. Stir in the quinoa and simmer for 8 minutes. Stir in the milk and hot sauce.

Makes 6 Servings
Recipe Adapted from Alyssa Rimmer