A mother-daughter conversation on food and cooking (mostly)

Monday, July 23, 2007

Raspberry Tart


This has been a bountiful berry season. This week it's raspberries. To make this tart I used the crust from the Fresh Blueberry Tart below. For the filling I mixed 8 ounces mascarpone with 1/4 cup raspberry jam, then topped it with 1 pint fresh raspberries.


No comments: