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Raspberry Lemon Tart

Raspberry Lemon Tart
Yields
1 serving

This tart is a classic French Tarte au Citron, finished with fresh raspberries.

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ingredients

Pastry

1
cup unsalted butter, room temperature
cup sugar
4
egg yolk
2
cup all purpose flour
1
tsp salt

Filling

cup fresh lemon juice
¼
cup sugar
4
egg
1
cup whipping cream
1
Tbsp lemon zest

To Assemble

4
cup fresh raspberries, red, golden, and/or black
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directions

Step 1

Cream butter and sugar together until smooth. Add egg yolks and blend.

Step 2

Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute.

Step 3

Shape dough into a disc, wrap and chill for at least an hour. If making dough far in advance, pull dough from refrigerator an hour before rolling.

Step 4

Preheat oven to 375 F.

Step 5

On a lightly floured surface, knead dough again for 1 minute. Roll out pastry to
1/4 –inch thick.

Step 6

Line a 10-inch removable-bottom tart pan with the dough, trim rough edges and chill for 30 minutes.

Step 7

Prick crust bottom with a fork and bake for 15-20 minutes, until edges are lightly browned and centre of shell is dry. Allow to cool before filling.

Step 8

Reduce oven temperature to 325 F and place tart shell on a baking sheet.

Step 9

Whisk together lemon juice, sugar, eggs, cream and zest and pour into tart shell.

Step 10

Carefully move tart to oven and bake for 25-30 minutes, until tart stops jiggling when you tap it. Tart filling should not soufflé at all. Allow tart to cool at room temperature for a bit, then chill for 2 hours before finishing.

Step 11

Arrange raspberries on top of tart – I find starting at the outside edge and moving in works best. Dust lightly with icing sugar if you wish and serve.

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My rating for Raspberry Lemon Tart
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