Description
This raspberry lemon tart is a perfect balance of sweet and tart flavors. The buttery crust provides a delicious base for the creamy lemon filling and the fresh raspberry topping. It’s a stunning dessert that’s surprisingly easy to make!
Ingredients
Scale
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3–5 tablespoons ice water
- For the Lemon Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 2 large egg yolks
- 1 teaspoon lemon zest
- For the Raspberry Topping:
- 1 pint fresh raspberries
- 2 tablespoons raspberry jam (optional, for glaze)
Instructions
- Make the Crust: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface and fit it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
- Bake the crust for 15-20 minutes, or until golden brown. Let cool completely.
- Make the Lemon Filling: In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water, then add the lemon juice and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
- Remove from heat and whisk in the egg yolks and lemon zest.
- Pour the lemon filling into the cooled tart crust.
- Assemble the Tart: Arrange the fresh raspberries over the lemon filling. If desired, gently warm the raspberry jam and brush it over the raspberries for a glaze.
- Refrigerate for at least 2 hours before serving.
Notes
- For a richer crust, you can use a combination of butter and shortening.
- If you don’t have a food processor, you can cut the butter into the flour mixture using a pastry blender or your fingers.
- The tart can be stored in the refrigerator for up to 3 days.
- Prep Time: PT45M
- Cook Time: PT30M
- Category: Tarts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Fat: 20g
- Carbohydrates: 40g