Raspberry Genoise Tart

Page 73

Cuisine: North American | Course Type: Pies and Tarts

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Make this tart when the raspberries are in season at the farmers market. It is fairly simple to make, the hardest part is making the genoise batter. Be careful not to deflate the batter when folding the flour and butter into the mixture. If you follow the instructions properly you will have a light and buttery tart, best eaten the same day.

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