Raspberry Crumble Tart
By Leite's Culinaria on May 22, 2014
Yvonne Ruperti | One Bowl Baking | Running Press, 2013 Not-too-sweet berries are absolutely scrumptious in this juicy and buttery raspberry crumble tart. You can use either a ceramic tart pan or a pan with removable sides. This tart is best the day it’s made.–Yvonne Ruperti LC Carpe Diem Note Just to reiterate what the author of this raspberry tart crumble recipe states just above, this tart is, indeed, quite lovely the day it... . . .