Martha Stewart's Pies & Tarts
Raspberry Genoise Tart
Page 73
Cuisine: North American | Course Type: Pies and Tarts
View photos (1)Tags:
Recipe Reviews
The finished product was yummy, but I had a few problems with he recipe. I followed it exactly, but used a regular beater on my Kitchen Aid. I am wondering if I was supposed to be using a whisk attachment. The Genoise still tasted wonderful and it looked just like the picture in the book. Thank goodness because I had to guess the temperature since the recipe does not say.
loretta from , NY
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.
Login or register to add your own review of this recipe.