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Gateau Giennois a dessert recipe
Roll out the pastry and line 4 individual pie pans with the pastry. Prick the base with a fork. Beat the egg yolks and sugar until pale then stir in the ground walnuts. Gently incorporate the beaten egg whites using a metal spoon. Place 1 tablespoon of the raspberry jam in each of the pastry base. Then spoon over the mixture evenly between the 4 tarts. Cook in a moderate oven 350f. Until the pastry is cooked and the filling is lightly puffed. Serve as soon as possible.
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Recipe for Honey Walnuts