Monday, May 30, 2016

Raspberry Lemon Tart

Raspberries and lemon are a wonderful combination.  And what a perfect way to end this beautiful Memorial day weekend.  The dough for the tart is made in a food processor so that means an easy clean up so you can spend your time doing something you love.

Raspberry Lemon Tart

Tart Shell ~
1 ¼ cup flour
¾ cup powdered sugar
¼ tsp salt
¼ tsp cinnamon
½ cup cold butter, sliced in small pieces
1 large egg
1 tbsp milk
½ tsp vanilla
Put all the dry ingredients in your food processor with the blade and pulse until combined.  Add in butter slices.  Pulse again until just combined so the butter doesn’t get too warm.  In a small dish, combine the milk, egg and vanilla.  Pour into the flour mixture and pulse until a dough forms.  Remove the dough from the processor and wrap in plastic wrap.  Refrigerate for a half hour.  Remove from the refrigerator and let sit for 10 minutes.  Roll out until the dough is ¼” thick.  Butter  the bottom only of your tart pan.  Place dough in pan.  Only lightly pressing down and on the sides.  Trim off any extra.  Return to refrigerator while your oven heats up to 350°.  Cover the bottom of the dough with aluminum foil and add pie weights.  When the oven is heated, bake for 30 minutes.
While that is baking, you can start your lemon filling.
Lemon Filling ~

2 large eggs
2 large egg yolks
¾ cup sugar
1/3 cup lemon juice
1 tsp lemon zest

Whisk together in a large saucepan.  Cook over medium heat until it thickens.  Allow to cool to just warm and pour into the tart shell.  Bake for 20 minutes at 350°.  Remove and allow to cool completely.  Place in refrigerator for 2 hours before serving.

Top with 1 pint rinsed and dried raspberries.

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