I have some questions – which are not exactly related to this particular recipe, but are related to baking in general – that I’m hoping it’s ok to stick here.
1) In your experience, does using (substantially) less sugar than the recipe calls change the baking process (things burn quicker, things don’t rise, etc.)? Also, will substituting white sugar for brown or vice versa affect the outcome in any way?
2) Is it okay to stick dough in the freezer for storage? If so, how long can it stay there?
Your pictures of this dessert are fantastic! It doesn’t even look real with the candied raspberries. They are my absolute favorite, and this recipe looks relatively easy, even for me — which is saying a lot because I’m kinda a goof in the kitchen.
I am planning on making this tart tonight. Do you have any suggestions on adding a thin chocolate layer between the crust and the raspberry filling? We are eating lamb shank for dinner, and I want to use your recipe, as I trust it, but think chocolate would help tie it into the meal as a whole better. I’m imagining melting some semi-sweet chocolate, mixing with a bit of sugar, and just adding the layer in between the crust and the filling. Any thoughts on this idea???
Hi Lydia! Your dinner sounds great. I really don’t like chocolate very much and almost never use it- so I am the wrong person to ask. Sorry. I think the genius of this tart is that it is super bright and fresh, I’m not sure how well chocolate would fit? Let me know if you come up with something you like!
I used unsweetened finely shredded coconut. I got new tart pans and for some reason stuff got stuck. Actually reattempting this tomorrow with parchment circles and lotso butter! Thank goodness raspberries are on sale!
I have been waiting to make this since you originally posted it in 2009, but couldn’t bring myself to pay for the amount of clamshells I’d need to make 6 cups of raspberries. Then, a miracle happened and yesterday my local market had raspberries for 99 cents a clamshell (!!!).
I would love to make this for a dinner party this week, but I just learned that a friend has been diagnosed with a dairy allergy. Do you have any ideas on a substitute for butter in the crust? I assume it acts as a binder, so perhaps coconut oil would work? I’m entirely clueless about vegan/dairy-free baking.
Hi Sophie! Good deal on those raspberries. I honestly don’t know what to do about the crust. I eat dairy, so I use it when baking. You’re gonna have to find something on the internet. If you do, let us know!
Hooray! Melted coconut oil worked great as a substitute for the melted butter, and the tart was delightful AND dairy-free. Mine got a little more than golden brown on the edges, but I don’t think it was attributed to the lack of butter, most likely my b. Thanks!
Long-time lurker… I just wanted to report back on this tart to say that I have only made it dairy free with coconut oil and it was a fabulous crust (I am all-about-butter, but have some of those vegans in my life) and raspberry tart. Since the crust worked so well, I repeated it again for a chocolate tart, subbing a few tablespoons of cocoa for flour and filling it with a raspberry ganache. I know chocolate isn’t your thing, but for others baking for dairy eschewing chocoholics, this is FABULOUS! Thank you for this recipe! Yours are always the best! xx from Holland