Prepare this tart to showcase a bumper crop of fresh raspberries. Briefly freezing the dough makes it easier to roll into an even layer and then press into the pan.
Recipe by Cooking Light June 2006
Recipe Summary test
250 calories; calories from fat 26%; fat 7.3g; saturated fat 3.4g; mono fat 2g; poly fat 1.4g; protein 3.8g; carbohydrates 43.4g; fiber 4.6g; cholesterol 34mg; iron 1.3mg; sodium 147mg; calcium 60mg.