This dessert is an old favourite of many! Everyone seems to LOVE it! It really IS delicious! For some UNKNOWN reason, I seem to make it more often in the cooler months of the year than in the spring or summer! I haven't included the preparation time here mainly because I usually make the pastry case well in advance.
The only pie crust I will use anymore. Its flaky and slightly sugary and oh so easy to do. Note: due to some major discrepencies please use a good quality oil, preferably a vegetable and a good name brand like Mazola, it may not seem like it will make a difference but in the end it will, also use new oil not something that has been sitting around for a while.
Very good tart. I suggest "plumping" the raisins in some boiling water for a few minutes before adding them to the syrup mixture. Another interesting thought, is to "toast" the walnuts, before using.(Not required, but might be different.)