Fresh fruit walnut torte recipe

Fresh Fruit – Walnut Torte recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious Fresh Fruit Walnut Torte recipe is a delightful dessert that combines the natural sweetness of fresh fruits with the rich texture of walnuts. The torte is made with a light and fluffy cake base, topped with a generous amount of fresh fruits such as berries, peaches, and kiwi. The addition of crunchy walnuts adds a delightful nutty flavor and a satisfying crunch. This recipe is perfect for any occasion and will surely impress your guests with its vibrant colors and mouthwatering taste.

Keywords: Fresh fruit, walnut torte, dessert, fresh fruits, walnuts

Fresh fruit walnut torte recipe details

Fresh fruit walnut torte recipe, recipe Rating: 4.6
Number of votes:111

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

Instructions:

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