Tarte aux framboises 

I am back on the farm in France still putting everything in order for two months of country living and country baking. I’m not yet ready to tackle baking in the outdoor oven just yet, but the necessity of using our fresh raspberries (framboises) calls.

So, with theses beauties, I am making a raspberry tart with a cream custard filling.

I just finished the custard using the recipe found in The Complete Magnolia Cookbook. This is the second time that I’ve made it and it has turned out great.

Please check back later to see how it has all turned out. I’m headed to town for other ingredients while the custard cools.

Et voilà, here’s the finished product-

Creamy custard filling, then a layer of homemade raspberry jam, and an abundance of fresh raspberries


Special Selections Alert

Well we all know I didn’t make my goal of 148 recipes by the end of this school year ( Today !!!)

However, I did a good bit of baking overnight and I reached #89.

More importantly, I’ve learned a LOT LOT LOT !!! and had an enriched school year to boot.


Special alert to my dearest ASD followers on this last day of school.


Whatever is still available of these GOODIES following the World Languages thanksgiving breakfast:

1. #87 Chocolat Amaretto Bundt Cake with Dulce de Leche

2. #88 Lemon Layer Cake with #89 Custard Filling and Raspberries

3. Cranberry and Chocolate Chip Crumb Buns

4. Apple, Pecan, and Coconut Crumb Buns