RASPBERRY WALNUT TORTE

CRUST:
1 cup flour
1/2 cup butter, softened
1/3 cup powdered sugar
FILLING:
1 (10 oz) pkg frozen raspberries, thawed (reserve juice)
3/4 cup chopped walnuts
1 cup sugar
2 eggs
1/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
RASPBERRY SAUCE:
1/2 cup water
1/2 cup sugar
2 tbsp cornstarch
Reserved raspberry juice
1 tbsp lemon juice

Preheat oven to 350 degrees

CRUST:
In a small bowl, flour, butter, and powdered sugar. Press into the bottom of an ungreased 9-inch square pan.

Bake for 15 minutes. Remove from oven and cool. Do not turn off oven.

FILLING:
Drain raspberries; reserving juice for sauce. Spread berries over the cooled crust and sprinkle with the walnuts.

In a small bowl, combine sugar, eggs, flour, baking powder, salt, and vanilla; combine with electric mixer at low speed, blending well. Pour over the walnuts.

Put back into the oven and bake for 35-40 minutes until golden brown. Cool and cut into squares.

RASPBERRY SAUCE:
In small saucepan, combine all the water, sugar, cornstarch, and reserved raspberry juice. Cook while stirring constantly until thick and clear. Stir in the lemon juice. Cool.

Serve torte with whipped cream and raspberry sauce.