Today is the second raspberry tart day of the year! I’m not complaining. I can’t get enough raspberry tart, can you?? I will say, though, that I’m not sure I can top my first raspberry tart, of the “rustic” variety. Therefore, I’m reposting that blog. No better day than today!
If you have a raspberry tart recipe, sound off in the comments below!
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You want to know the thing I love the most about my 27-inch Mac desktop? The fact that I can watch Scandal and write this blog post at the same time, without the windows for each overlapping and without compromising the video quality on Netflix. It’s also taken me about 20 minutes to get this far in my blog post because of the Scandal distraction, but I think all Scandal lovers can agree that it’s totally worth it, right? Without further ado, let’s get to National Raspberry Tart Day and this Rustic Raspberry Tart that is about as scandalously delicious as you can get.
If raspberries didn’t have those little seeds that so easily get caught in your molars, I would love them even more, but I digress. This tart is surprisingly great! I say surprisingly because I adapted this slightly from a Food Network recipe [4] and when I was rolling out the dough, it was breaking apart. Then, I completely closed the tart before realizing that you were only supposed to bring the outside of the dough up to meet the berries. So, I had to undo the enthusiastic folding and make it proper, which resulted in red, sticky dough that I was sure would cook to be a hot mess. Ta-da! Look, it’s not a hot mess! It’s beautiful and so tart and sweet and rich all at the same time. You could make this same recipe with other fruits and really love each bite.
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[4] Food Network recipe: http://www.foodnetwork.com/recipes/rustic-raspberry-tart-recipe0.html
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