Fresh fruit walnut torte recipe
Fresh Fruit – Walnut Torte recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- Ingredients for Crust
- 1-1/3 cups flour
- 3 Tablespoons sugar
- 8 Tablespoons butter, cut into chunks
- 1 cup ground walnuts
- 1 large egg yolk
- 1/3 cup seedless raspberry jam
- Ingredients for Filling
- 1-1/2 cups brown sugar
- 1 large egg
- 1-1/4 cups walnuts, chopped
- 1/2 cup coconut, shredded
- 1/4 cup plus 1 Tablespoon flour
- 1/2 teaspoon baking powder
Crust: Combine flour and sugar in food processor. Cut in butter until mixture resembles coarse crumbs. Blend in walnuts. With machine running, add egg yolk and mix just until dough comes together. Remove dough from processor and press into bottom and an inch up sides of a 9-inch greased springform pan. Spread jam onto flat surface of dough.
Filling: Using an electric mixer, beat brown sugar and egg in a bowl until very thick, about 10 minutes. Mix in walnuts, coconut, flour, and baking powder. The batter will be very thick.
Spread filling evenly over jam in prepared crust and bake at 350 degrees for 30 minutes. Reduce oven temperature to 300 degrees and continue baking until filling is set and top has browned, about 25 minutes longer. Remove springform pan sides. Arrange fresh, sliced fruit on top. I use peaches, strawberries, kiwi, apricots, blueberries — anything in season and colorful. Heat 1/2 cup currant jelly or apple jelly and pour over fruit to glaze.
Serves: 10 to 12
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