Thanks for sending me this recipe Tim E.! This is the ‘Baked Raspberry Tart’ from Cook’s Illustrated May, 2005. Like Tim, I have followed Erik E.’s footsteps in becoming a Cook’s Illustrated fan!
Blending the tart dough.
Lemon zest and raspberries!
Shielding the tart crust. Turned out pretty good!
Flavor-wise, it’s on the ‘tart‘ side, but I like it! =)
…hahah..no pun intended!
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2 Comments
Erik · December 28, 2008 at 8:25 pm
Awesome looking tart! Of course, I can’t keep my mouth shut when I see something I would’ve done differently. 8*) When zesting a lemon, you just want the yellow part. No bitter white pith. Here is the Cook’s Illustrated recommended tool for that . I’ve got one. Works great! You just shave off very thin strips of the outermost yellow layer. — I really do need to make that raspberry tart though!
Elizabeth · January 1, 2009 at 1:55 pm
Wow, it makes me want to cook!
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