Thursday, August 13, 2020


I really hate taking healthy foods and making them unhealthy. Well, mostly I hate it. Like I hate dousing chicken or meat in sauces full of sugar or additives, or adding tons of sugar to a salad dressing. (Just because I hate it doesn’t mean I don’t do it, sometimes.)  I also hate taking fresh fruit and turning it into a cake, or taking pumpkin and making it into a pie. Mostly. Because sometimes, you can turn this proposition on its head and say, “I’m making something that is not healthy a little bit healthier by adding fruit to it.”  So the thing that you might have thought was unhealthy, is now healthy.  Like a cake that now has bananas it. Or a pie that now has apples or pears, or plums or peaches. This makes it all healthier, right?

So last week, when my daughter came home from college for the weekend, we went food shopping together. We saw the most beautiful raspberries, even though they are not in season anymore. My daughter said “I love raspberries!” And I was surprised, because I didn’t know she liked raspberries. So of course I had to get them for her, because she doesn’t like too many fruits. Or vegetables. And she is pretty much allergic to everything else! So Monday night, after she was long gone, and the pint of raspberries was still sitting in my refrigerator, I knew I had to take immediate action. Did I rinse them and put them in a bowl? Did I offer anyone fresh fruit for dessert? No. Of course not. I looked up a recipe for something to bake with the raspberries. Doesn’t that make more sense?

After finding a simple raspberry tart recipe, I sent her a picture with the message “look what I had to do!” (See what I did there?) So she is jealous, and now I have an unhealthy way of eating her raspberries. Or I have a delicious tart enhanced with healthy fresh raspberries! Did I mention there are also walnuts in there? Raspberries and walnuts are superfoods! Eat your heart out!

Raspberry Walnut Tart

(adapted from



  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 1 1/2 sticks butter or margarine




  • 3/4 cup chopped walnuts
  • 10-12 ounces frozen or fresh raspberries (do not defrost if frozen)
  • 2 eggs
  • 3/4 cup white granulated sugar
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla


Make the crust. Place the flour, powdered sugar, and butter in the bowl of a food processor and pulse until a dough forms, about 30 seconds to a minute.

Lightly grease the inside of a 9-inch tart pan with a removable bottom.

With your fingers, press the dough evenly on the bottom and up the sides of the pan. Place in the freezer for one hour or longer.

Pre-bake in a 350°F oven for approximately 25 minutes. (Line the crust with aluminum foil and fill with pie weights, such as dry beans; this will keep the tart crust from shrinking or puffing up.)  Remove from the oven and let cool for 15 minutes.

Place the chopped walnuts evenly over the bottom of the crust, and then top with raspberries, one layer deep.  Beat together the remaining filling ingredients—eggs, sugar, flour, baking powder, salt and vanilla—until smooth. Pour the egg mixture evenly over the raspberries and walnuts in the crust.  Bake in the oven on the middle rack for 40 minutes, or until the top is nicely browned all over and the filling has set.  When you remove the tart from the oven the center should still wiggle just a little.

Let cool to room temperature to serve, although we ate it warm!

By Rachel Berger

Rachel is a recovering Real Estate attorney, currently planning on skipping Thanksgiving this year.  Check out her blog at and follow her on Facebook and Instagram @TheKosherDinnerLady.    You can contact her at This email address is being protected from spambots. You need JavaScript enabled to view it..

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