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Raspberry Lemon Tart




Source of Recipe


Courtesy of: Sugar


List of Ingredients




Pastry


1 cup unsalted butter, room temperature
1/3 cup sugar
4 egg yolk
2 cups all purpose flour
1 tsp salt

Filling


1/3 cup fresh lemon juice
1/4 cup sugar
4 egg
1 cup whipping cream
1 tbsp lemon zest

To Assemble


4 cups fresh raspberries, red, golden, and/or black

Recipe



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


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


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.


Preheat oven to 375 F.


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


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


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.


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


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


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.


To Assemble
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. Tart with lemon filling can be made a day ahead and finished with raspberries up to 6 hours before serving.