"raspberry tart" news and stories

Happy National Raspberry Tart Day!

Dubbed the most "intensely flavored member of the berry family" by the Food Lover's Companion, raspberries are the quintessential summer fruit. With a pleasant bite and punchy flavor, the plump berries are the perfect complement to a creamy, rich tart.

Pictured at left, La Tartine Gourmande baked up what she dubbed a "Dessert For Girls," a sophisticated raspberry tart topped with crystallized rose petals with coconut. Although she's kept her recipe private, we'll suggest Epicurious' mascarpone tart recipe as the perfect base for a bed of fresh raspberries. Spiked with lemon zest and a Port wine glaze, this less dainty tart is the perfect summer dessert for girls and boys alike.

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Happy National Raspberry Tart Day!

I'll say it: For looking as impressive as they do, tarts really aren't half as much work as one might think. You make a dough, deftly fit it to the tart pan (we like the fancy fluted ones for wow factor), and toss in your filling and presto! A sophisticated dessert!

Appropriately suggested by Flickr photographer Cafe Fernando as a perfect Valentine's Day recipe, the raspberry tart has some serious pizzaz, with the use of the sharp, tangy fruit. The one pictured at left tops a buttery, pistachio crust with fresh raspberries, with a decorative burst of chocolate. For other springy raspberry tart recipes, peruse our list below:

• Lemon Buttermilk Raspberry Tart
• Brown Butter Raspberry Tart
• Key Lime Raspberry Tart with Pistachio Crust
• Ginger Cream Tart with Raspberries
• Chocolate and Raspberry Tart
• Almond and Raspberry Tart

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Several years ago, when my Great-Aunt Flora had to be moved from her Philadelphia apartment to a nursing home closer to family in Brooklyn, I spent a lot of time helping my cousin Betsy clean out her closets and cabinets, in order to get the apartment ready for sale. In the process, I ended up taking a whole lot of stuff home with me, including a Cuisinart (oh joy of joys), several large bookshelves and a stack of Gourmet magazines from the 1960's and 70's.

I use the Cuisinart frequently. The bookshelves stand prominently in my apartment. But for the longest time, that stack of Gourmets sat, dusty and unloved, on the bottom shelf of a cabinet. I pulled them out a few days ago and started flipping through them, realizing that they be fun to write about. So, today I bring you a recipe from the August 1972 (35 years to the month!) Gourmet magazine for a "glazed tart of fresh raspberries." My heart struggles uncomfortably to think of all that glaze on perfect, fresh raspberries, but since it was James Beard's recipe, I imagine it was probably very tasty.