Happy 200!

Today's post is my 200th blog at this address.  Happy Anniversary!  And to those of you who are still along for the ride, Thank You!

Have you noticed that raspberries are still plentiful at your local farmers market?  I have, and this weekend we enjoyed them in a snappy little raspberry tart.  I used whole wheat flour, butter, lemon zest, and ice cold vodka in the crust.  According to Cook's Illustrated, the vodka inhibits gluten development which results in a tender flaky pastry.  The dough is much wetter than typical recipes, but is easy to make even without a food processor and produces a lovely tasty crumbly crust.