Comments on: lemon raspberry tart

By: Laurie @Simply Scratch

Laurie @Simply Scratch — Sat, 10 Jul 2010 20:34:48 +0000

Beautiful!! I love lemon and raspberries! Beautiful pics too!

By: Radish

Radish — Mon, 28 Jun 2010 00:26:29 +0000

Ngoc – isn’t the crust a miracle? So glad you liked it!!

By: Ngoc

Ngoc — Sun, 27 Jun 2010 20:34:13 +0000

Shared this with friends the other night, and we all thought it tasted so much better than we ever thought it could. I’m a huge fan of the crust – might have to start using it for all my sweet tart applications.

By: Janet Martin-Nielsen

Janet Martin-Nielsen — Fri, 04 Jun 2010 09:56:47 +0000

I made this yesterday, albeit with frozen raspberries — that’s all you can get where I live the moment. It is stupendously easy to make and the results are out of this world. It looks terrific, and it tastes even better. Thanks so much for a great recipe. (Once I finish my work for the day, I will be trying your constellation cookies.)

By: siri

siri — Fri, 27 Feb 2009 20:31:47 +0000

Gorgeous! I love the way the raspberries bleed into the lemon in that last photo.

By: Angry Brit

Angry Brit — Fri, 20 Feb 2009 23:19:09 +0000

I love this dessert. My pastry chef used to make it occasionally as part of our dessert specials and it was always my favourite.

By: radish

radish — Thu, 19 Feb 2009 17:48:21 +0000

Bugga and L – thank you – this is super helpful. I’ll look out for those signs next time I make a custart tart.

By: L

Thu, 19 Feb 2009 04:08:19 +0000

Cracking is a sign of overbaking but your tart looks beautiful!
Usually set mean slightly jiggly in the center and it will “set” completely when it cools.

By: Sara

Sara — Sun, 15 Feb 2009 16:40:14 +0000

This looks gorgeous! I have tart dough in the freezer and a meyer lemon tree in my yard, so you can bet it will be making an appearance on my table in the near future!

By: Bugga

Bugga — Sun, 15 Feb 2009 05:21:07 +0000

This looks glorious. What colors and flavors. I think I’ll try this one over the summer when I can get locally grown berries.
Generally I try to bake custard pies (which this seems to be a variation of) til they’re just *barely* set in the middle, still a little jiggly, but not liquid.. the residual heat will finish it up as it cools off. I bake caramel custard (no crust) til a knife inserted in the middle comes out clean. As always.. your milage may vary. :)
- bugga