I’ve been trying to pace myself as to how much I portion the slices of that Raspberry-Almond Crumb Tart I made a few days ago. It’s taking a lot of willpower not to just dig in and finish the whole darn tart!
The garden started this year with two raspberry and one blackberry bare root plantlings. They didn’t make it (yes sadly, all three plants)…very crushed about that! Was looking forward to those summer berries from our garden. However, there’s still two clamshells left of that Costco six-pack packaged with these ruby-colored beauties. Hmmmm…
Raspberries have a rather limited freshness life. If we don’t end up just snacking or enjoying them with breakfast, I have a new recipe I’ve been wanting to try that involves French pastry (hence the recipe calls for a generous amount of butter!!). Any guesses?
From the archives – some recipes using raspberries:
- Raspberry-Almond Crumb Tart
- Pistachio-Raspberry Tea Cakes
- Banana-Razz Yogurt Smoothie
- Raspberries, White Chocolate & Almond Blondies
- Honeyed Greek Yogurt with Fresh Summer Berries