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Note: This tart is delicious served on a pool of raspberry coulis or sauce, as the tartness of the raspberries enhances the richness of the tart and yet prevents cloying sweetness.
The squash will now be on top of the tart.
Line the bottom of the tart tin with the pastry.
Spread over the surface of the tart, then drizzle with a bit more raspberry vinegar.
Still, we were won over by the complexity of the tart, floral, spicy flavors.
"The Art of the Tart," first published in England, is not a book for beginners.
Part of the complexity of the tart comes from the kinds of greens Mr. Carsberg uses.
In place of the tart young woman she was, she adopted this retiring posture.
It will help to cook the pastry on the bottom of the tart.
Trim off the surplus pastry from the edge of the tart.
5. Place a serving plate upside down on top of the tart pan.
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