By: EatingWell User
Beautiful to look at, and delicious!
LOVED this recipe! Baking usually isn't my thing, but this tart came out so beautifully -- people kept asking me which bakery it was from.
I used a springform cake pan, and the tart released really well -- the crust was nice and firm without being tough (when I was pressing the crust into the pan, I was afraid it would be crumbly & fall apart easily when it was done, but it held together nicely). Now I'd like to get a pan with a fluted edge just for this recipe!
It's on the tart side, as others have mentioned, which I loved, but you could add more sugar if you prefer. I used mostly raspberries with some blueberries thrown in for variety (all frozen fruit, since it's still winter), but I'm already dreaming of the different combinations I could create. Peach raspberry? All blueberry? Apple blackcurrant? So excited -- glad it's reasonably healthy :)