This tart supplies a double dose of raspberries: It is filled with a vibrant raspberry puree that stands in for the typical, vanilla pastry cream and topped with whole, gloriously unadorned ...

2. First, make the raspberry puree by bringing the raspberries to a simmer. Gently cook until the berries have reduced by half and are thick. Pass through a sieve to remove the seeds and get a fine ...

Chefs around town have been anxiously awaiting her return. They’re busy testing recipes, taking notes and retesting. What’s the object of their affection? The raspberry, that velvety princess of the ...

Place a 1 litre container in the freezer. Chill a bowl and beaters (for cream) in the refrigerator. Leave raspberries aside until just thawed but still cold. Place in a food processor with the icing ...