Summer time provides so many delicious fruit options
for dessert, sometimes it is hard to choose.
Raspberries are one of my favorite berries, and I think the
addition of raspberries makes any dessert a bit more elegant.
Before baking, the chilled sweet tart crust was filled with a layer
of raspberry jam. Then carefully the almond cream a.k.a frangipane, was spread
over the jam and baked.
The tart must be completely cooled before adding the topping
of another layer of raspberry jam and the fresh berries in concentric circles,
adorning the top.
If preparing many hours ahead of serving, keep cool in the refrigerator, just remove
at least an hour ahead of serving.
May be served with a heaping dollop of fresh whip cream.
As Always,
ENJOY!
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