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Reviewed: May 19, 2007

The bottom crust had a great texture, and the almond and raspberry flavors go together really nicely. I thought leaving it overnight in the fridge enhanced the flavor a lot. Also didn't think the lemon-powdered sugar topping was necessary, as it didn't seem to add much flavor and just got messy. Watch it carefully because mine got burnt around the edges when I left it in the oven for 50 minutes.

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Heifer


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Reviewed: Mar. 22, 2007

I followed this recipe exactly and even at my high altitude (6900 feet) it turned out fabulous. The crust was flavorful and crisp, and the filling was moist and tender. Great flavor, I'll definitely make this again.

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Gingerbread


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Reviewed: Mar. 4, 2007

Fantastic! I had to make it in a slightly smaller sized tart dish so I worried that the pastry was a bit too thick but it turned out great. Cakey and delicious. Everyone loved it. I didn't bother with the lemon and sugar as the last topping as I didn't really have room and wondered if it would be sweet enough already. And I also added slightly less almond extract. We enjoyed it on a warm summer evening still slightly warm with plain yoghurt on the side and managed to save enough to have a thin slice the next night cold from the fridge. Perfect! I would make it again tomorrow!

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tui2


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Raspberry Almond Tart

Reviewer:

Heifer

Reviewer:

Gingerbread

Reviewer:

tui2