raspberry crumble tart bars
Last month, Ruth Reichl, food writer extraordinaire and the last editor-in-chief of the now shuttered Gourmet magazine, rounded up her 10 favorite recipes from her magazine years for Epicurious. It’s possible I’ve never clicked on a link faster. I adored the magazine; in my early years here, it really helped me crystalize a vision of what I love in cooking and do not. I cooked so many of the recipes — and yet, almost none of these. A raspberry crumble tart by Ruth Cousineau in August 2006 (just weeks before I launched SK) in particular jumped off the page. Reichl writes:
From the first moment I tasted this tart, I knew I’d be serving it again and again. I love the simplicity of the recipe, which allows the fruit to shine. I love the way it looks—a gorgeous burst of vibrant color peeking out of a shaggy top. And I really appreciate that you can use the most insipid supermarket raspberries (they emerge from the heat of the oven with a surprising intensity of flavor).
