Reviewed: Mar. 15, 2012

I thought it was a little sour, or tart. One thing is though I substituited the raspberries for blueberries, poured a little maple syrup and tapioca to thicken it. I though it tasted a lot better then the original recipe.

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Reviewer:

realbaker

Reviewed: Jan. 23, 2012

EXCELLENT! Looks AND tastes wonderful! A few pointers: 1. DEFINITELY cut back on the baking time to 35-40 minutes 2. Make the dough in the Food Processor (it made cutting in the butter very easy straight from the fridge, and I pulsed in the egg too, until it was sticky). 3. I skipped the frosting and dusted with powdered sugar 4. Added some almond and vanilla extract to the dough with the egg.

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Reviewer:

JenAroundTheWorld

Cooking Level: Expert

Living In: Kailua, Hawaii, USA

Reviewed: Apr. 3, 2011

This recipe is fantastic! I've made it a few times and each time it's been a hit!

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Reviewer:

bbrchicky

Reviewed: Feb. 27, 2011

I made this tart with great success. I replaced the Rasberries with Black Cherries, and Cherry Jam. The Cherries sunk in the filling, but worked all the same. Note: I used frozen butter, and used a cheese grater to grate it into the flour mixture. This made it very tender and light. It's a great trick and beats overworking it with a pastery cutter...

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Reviewer:

Fish'n'chick

Reviewed: Feb. 22, 2011

Delicious! The flavors go really well together. I give it 4 because the cooking time was off (I left it in for 40 minutes) and it was very sweet.... and I cut down a bit of the sugar already. Next time, I'll use barely more than 2/3 cup. I also skipped the sugar/lemon juice sauce thing but may squeeze some lemon juice over the top next time (no sugar)... I'm not big on things that are super sweet.

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Reviewer:

Diana

Cooking Level: Beginning

Home Town: Anaheim, California, USA

Reviewed: Apr. 21, 2010

I had really high hopes for this one after reading all the good reviews. It does taste really nice, at least I liked it cause I love almond flavor. My mom hated it though, because she's not too big on almond flavoring. What turned me off a bit was the filling consistency. It turned out almost like a pecan pie sort of filling... where the nuts float to the top, and underneath is a sugary sort of jellyish texture. It was incredibly rich as well. Tried it for something new, but might not make again. The crust turned out great though! I liked that part of the recipe best :0).

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Reviewer:

Mel

Cooking Level: Expert

Living In: Malone, New York, USA

Reviewed: Dec. 29, 2009

I thought this was wonderful and easy to make. Use a good quality raspberry jam. I wasn't sure if I should grease the tart pan or not and choose not to - worked fine. Also, my pan was only 9 x 3/4 inch, and that worked as well.

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Reviewer:

Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Dec. 16, 2009

Excellent!!!! I make this constantly, ... I send it to work with my husband and they LOVE it!!!! Thanks for sharing the recipe!!!!!!!

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Reviewer:

SlikKitty007

Cooking Level: Intermediate

Living In: Heidelberg, Baden-Württemberg, Germany

Reviewed: Nov. 27, 2009

This is so good. My oven may have run a bit hot because the raspberry topping was nearly overdone. So it does need to be watch near the end of its cooking time, at least until one gets the measure of it. Everyone loved it, and it is very easy to make, especially for a pastry challenged cook like me.

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Reviewer:

Chubby Lipshitz

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 9, 2009

I just made this a hour ago and it looks sooo good. Thanks for the recipe. Oh and i added 1 tsp to the tart mix and it gave it a rich taste. I also melted some dark chocolate and drizzled that over the top. Yum!

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