Have fun giving your creation a name and please describe your recipe.
WI Raspberry Bakewell Tart. I used Mary’s recipe.
Tell us about your pastry dough and final texture after baking. Are you happy with it?
Same thickness on sides and bottom – delicious.
Detail how you added a Wisconsin twist to your flavors or presentation.
I used my Wisconsin-grown raspberries for the jam. Rather than feathering, I used a red W.
How did you do?