(a.k.a. Apple & Raspberry Jam Tart)
- 4 ounces walnut halves, lightly toasted and cooled
- ½ cup all-purpose flour
- 2 tablespoons plus ½ cup sugar
- ¼ teaspoon salt
- ¼ cup soft salted butter
- 4 ounces light cream cheese (Neufchâtel), softened
- 2 extra large eggs
- 1 tablespoon packed golden brown sugar
- 1 teaspoon vanilla extract
- 1 large apple, peeled and cored, cut into ¼” slices (any variety)
- ½ cup seedless raspberry jam
Preheat oven to 350°. In a large food processor, pulse the walnuts, flour, 2 tablespoons sugar, and salt until the nuts are ground. Add and pulse the butter until thoroughly mixed. Coat a 9½” tart pan (1″ deep) with removable sides with cooking spray or grease well. Scrape nut mixture into pan (don’t bother washing bowl and blade); press evenly up the sides, then press evenly onto the bottom of pan. Bake 15 minutes. Put on a rack; maintain oven temperature. Be sure to handle pan on the sides only, so you don’t shift the bottom.
Meanwhile, process the ½ cup sugar, cream cheese, brown sugar, eggs, and vanilla extract. Spread evenly over shell. Decoratively arrange the apple slices over the egg mixture, but don’t overload. Bake at 350° for 36-40 minutes. While tart is baking, melt jam in a 1-quart saucepan, whisking just until smooth. Remove from heat and let stand, uncovered.
When done, carefully place tart on a rack and spread the jam over all, using a spoon or bent spatula. Cool on rack for one hour. Refrigerate at least one hour before serving. Remove pan sides and place on a serving plate. After cutting, store covered in refrigerator—you can bring it to room temperature before serving again or enjoy cold. Serves 6-8.