Today is National Raspberry Tart Day
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Raspberry season is in full-swing here in Southern California. These little red gems are filling the stalls in farmers markets and grocery stores. Their bright color and sweet aroma are hard to resist. (I like to eat them like candy, popping each one individually into my mouth.)
However, if you are looking for a delicious raspberry dessert, this raspberry tart is just the ticket. This recipe is unlike any other I have tasted. The delicate crust is made with hazelnut flour, which adds a nutty quality. A simple filling of pureed raspberries, sugar and a drizzle of honey highlights the berries’ natural flavor. If that hasn’t sparked your attention, the addition of lemon verbena ice cream will. The fragrant ice cream pairs well with the fresh raspberries. Click here for the full recipe.
If you make this raspberry tart at home or any of the recipes from the L.A. Times Test Kitchen, upload your photos to this gallery. We would love to see the finished product.
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--Leah Rodrigues
Photo Credit: Los Angeles Times