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!

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Blending the tart dough.

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Lemon zest and raspberries!

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Shielding the tart crust.  Turned out pretty good!

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Flavor-wise, it’s on the ‘tart‘ side, but I like it! =)
… pun intended!

Categories: food


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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