Raspberry Tart with Honeyed Goat Cheese and Walnut Crust
Tuesday, September 13, 2011 at 11:31AM
I'm taking advantage of these last few days of summer and the berries that were on sale in my local super market to make a tart. This a perfect combination of late summer and early fall. The raspberries are a nod to the warm summer months that are coming to an end and the walnut tart is warm and homey, reminiscent of my favorite holiday cookie. Together they balance out the flavors of the transitioning season and go great with the cooler evenings and changing leaves. See recipe below.
We just returned from a whirl-wind trip to Seattle and enjoyed some fabulous summer weather they've been having. It's amazing how accustomed I am to the heat after only being in Atlanta for one summer. They're "heat wave" was my paradise. A sunny day in Seattle is about the closest thing to heaven on earth.
Ethan had his first visit to the ocean and dipped his toes in the big beautiful blue for the first time. He didn't seem as excited as I was for him. He also had his first boat ride, complete with ridiculous (but safe!) life vest. We all laughed heartily at his expense.
I miss Seattle more and more each time I visit, but when I return to Atlanta, I sigh a bit of tired relief and feel like I am home. I was going over in my mind how I could have two homes across the country from one another and make it work. I haven't come up with a solution yet. Or the money for the plane tickets!
And finally, just because I can't resist:
Raspberry Tart with Honeyed Goat Cheese and Walnut Crust
Ingredients:
3/4 cup chopped walnuts
1 cup whole wheat pastry flour
1 stick butter (1/2 cup), melted
1 tsp. salt
1/2 cup powdered sugar
6 oz. goat cheese (or cream cheese, if desired), left at room temperature for 1 hour
2 TB honey
2 pints raspberries
- Preheat oven to 350 degrees.
- In a food processor, finely chop the walnuts. Add in the salt, sugar, and flour and process until combined. Add in the melted butter and pulse until the dough just comes together.
- Pour the walnut dough into a greased tart pan and press firmly on the bottom and up the sides with your fingers. Bake 12-20 minutes, watching carefully that it doesn't burn. Cool completely.
- In the food processor, process the goat cheese until soft. Add in the honey and pulse until combined. Spread along the top of the cooled tart crust.
- Top with raspberries. Store in the refrigerator until ready to serve.
Devonly,
Yours
Reader Comments (1)
Oh. My. Gods. That tart sounds divine.