A ruby red dessert that will become a treasured recipe.

CRUST:

1 c. Pillsbury's best all-purpose or unbleached flour
1/3 c. powdered sugar
1/3 c. butter
10 oz. pkg. frozen red raspberries, thawed & drained (reserve liquid for sauce)
3/4 c. chopped walnuts
1 c. sugar
1/4 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla
2 eggs

SAUCE:

1/2 c. sugar
2 tbsp. cornstarch
1/2 c. water
1 tbsp. lemon juice

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In small bowl, combine 1 cup flour, powdered sugar and butter; blend well. Press mixture in bottom of ungreased 9 inch square pan. Bake at 350 degrees for 15 minutes; cool. Spoon berries over partially baked crust; sprinkle with walnuts.

In small bowl, combine 1 cup sugar, 1/4 cup flour, salt, baking powder, vanilla and eggs; beat on low speed until well blended. Pour over walnuts. Return to oven and bake 35-40 minutes or until golden brown. Cool; cut into squares.

In small saucepan, combine 1/2 cup sugar and cornstarch; add water and reserved raspberry liquid (about 1/2 cup). Heat, stirring constantly, until thickened and clear. Stir in lemon juice. Serve warm over torte squares with whipped cream or ice cream, if desired. 9 servings.