Baked raspberry tart from Cook's Illustrated Annual Edition 2005 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on August 21, 2016

    We had extra fresh raspberries from the garden but not enough for jam so I decided to give this tart recipe a try and my husband is so glad I did. The shortbread crust was lovely and did not get soggy even after a night in the refrigerator. The fresh raspberries and the bit of lemon flavor played well together and were perfect with the creamy custard. The crust took a bit of time with all the steps but I would not take any shortcuts as the end result was so good. This recipe is going into our favorite raspberry recipe bookmark for sure.

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