This isn’t exactly a seasonal dessert. Unless you read this about half a year from now. If you’re reading this in the future, I have two things to say. First, congratulations – raspberries are in season and you probably have a few boxes in your fridge to make this right now and therefore you should make this right now. Your future (future) you will thank you. Second, you’re awesome.
If you’re not from the future well, that sucks. You’re going to get an awesome recipe for a raspberry tart in October though. I would’ve made it earlier but I was too busy with other things. Yeah, I know, it’s a pretty lame excuse. I was just so busy with sugar, schoolwork, and butter though. There’s something about creaming butter and sugar together that’s kind of mesmerizing (and tasty).
