Hi Tim
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?
You’re back! Missed you, and your delicious posts. Hope the move (and remodel?) goes well. If there are good raspberries at this week’s farmer’s market, I am all over this tart!
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.
-Sylvia Padrons
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!
Hi Tim,
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
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Kylie of Thin Crust, Deep Dish says:
September 25th, 2009 at 11:40 pm
Gorgeous photos! I love the way the powdered sugar looks; especially in the first one. This makes me want to hold onto summer just a little longer.
megan says:
September 26th, 2009 at 12:39 am
oh my god i think i just peed myself a little. this looks AMAZING
The Purple Foodie says:
September 26th, 2009 at 2:54 am
This looks fantastic Tim. I think it’s high time I get myself an Alice Medrich book
Kate says:
September 26th, 2009 at 7:44 am
This looks wonderful! Great photography….I want to reach in and take a slice!
Jennifer says:
September 26th, 2009 at 7:45 am
Beautiful!
dawn says:
September 26th, 2009 at 7:46 am
how I love a good coconut crust. your photos are breathtaking!
Whitney says:
September 26th, 2009 at 7:52 am
Holy crap that tart looks beautiful. Could the raspberries look any more perfect? Dang.
Rebecca says:
September 26th, 2009 at 9:16 am
Absolutely gorgeous!
arugulove says:
September 26th, 2009 at 10:30 am
This tart looks amazing! Really, really beautiful! I am so inspired to bake gorgeous things all weekend now!
kickpleat says:
September 26th, 2009 at 12:49 pm
Man, I need a tart pan, stat. This looks amazing and fresh. Wowzers.
Andilynn says:
September 26th, 2009 at 4:15 pm
Welcome back Tim! Missed you a lot.
sivan says:
September 27th, 2009 at 2:03 pm
gorgeous tart. i <3 coconut!
v. cool interview!!
ingrid says:
September 27th, 2009 at 8:38 pm
Yum, that is a good looking tart!
Good luck with your move!
~ingrid
kellypea says:
September 28th, 2009 at 6:49 am
Oh jeez that sounds fabulous. And the photos? Well. Cut me a slice, please. Love the coconut in it. What a great combo.
Martyna says:
September 28th, 2009 at 12:32 pm
Hi Tim
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?
I’ll appreciate any help!
Dawn in CA says:
September 28th, 2009 at 2:48 pm
You’re back! Missed you, and your delicious posts. Hope the move (and remodel?) goes well. If there are good raspberries at this week’s farmer’s market, I am all over this tart!
The Duo Dishes says:
September 28th, 2009 at 2:49 pm
Looks outstanding. Perfect really. Perfect for sharing!
downtown brown says:
September 28th, 2009 at 3:04 pm
This looks amazing and so pretty! This is going in my to make list. Thanks for sharing
Laura [What I Like] says:
September 28th, 2009 at 3:12 pm
Nothing better than a coconut crust…nothing.
Anja says:
September 28th, 2009 at 4:19 pm
I love raspberry tarte… great pictures.
Dana says:
September 28th, 2009 at 8:47 pm
That is one lovely tart and perfectly photographed. Glad you survived the move!
lisa (dandysugar) says:
October 1st, 2009 at 4:48 pm
That is one handsome tart, I must say! Those raspberries, the juicy filling and coconut crust is just over the top. It looks sensational.
Caroline says:
October 4th, 2009 at 1:31 pm
Oh Tim… your desserts. I feel naughty looking at these photos.
emma. our kitchen says:
October 12th, 2009 at 4:20 pm
This looks delicious! I have a birthday to cook for over the weekend and this has inspired me!
Thank you.
Danielle says:
October 27th, 2009 at 5:13 pm
Amazing photography and what a lovely tart! It must taste amazing.
Christine says:
October 29th, 2009 at 8:21 pm
So jealous of your beautiful raspberries. . . my favorite fruit! I’ve flagged this recipe for my ‘must make this weekend’ list. Can’t wait.
sara says:
November 8th, 2009 at 11:40 pm
WOW, this looks so amazing! I love the combination of the cooked and raw raspberries…seems like it would be super delicious! :)
Sylvia says:
January 1st, 2010 at 4:17 pm
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.
-Sylvia
Padrons
Lydia says:
April 30th, 2011 at 7:33 am
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???
Tim says:
April 30th, 2011 at 8:26 am
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!
cay gates says:
June 10th, 2014 at 2:33 pm
great recipe but i HIGHLY suggest lining or buttering your pan. i had to wrestle with my pan with a paring knife to get it out
Tim says:
June 10th, 2014 at 5:37 pm
Hey Cay- Thanks for checking in. I have never had a problem with this sticking, did you use sweetened coconut? Curious as to what the problem was….
Cay says:
June 14th, 2014 at 12:50 am
Hi Tim,
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!
Sophie says:
July 28th, 2014 at 1:55 pm
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.
Tim says:
July 28th, 2014 at 7:54 pm
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!
Sophie says:
July 31st, 2014 at 12:43 am
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!
Sadie says:
February 24th, 2016 at 4:17 am
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
Tim says:
February 24th, 2016 at 12:48 pm
Hi Sadie! So nice of you to report back. Thanks for the tip and for reading my blog. xo