Last summer, close friend and fellow Food52er, Gigi26 and I made a wonderfully sweet tomato tart tatin found in the August 2010 Bon Appetit magazine. We raved about it as we devoured it all, amazed at how sweet and candy like the tomato became. For this contest I wanted to make a raspberry one but realized the raspberries would break up and turn to mush. So a compromise - a tomato tart with raspberries. This is sweet from the tomato and tart from the raspberries all at the same time.

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