Description
A bright and tangy Lemon and Raspberry Tart featuring a buttery shortcrust pastry filled with luscious lemon curd layered over sweet raspberry jam, topped with optional fresh raspberries and delicate garnishes. Perfect for a refreshing dessert or elegant treat.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ cup powdered sugar
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, cold, cut into cubes
- 1 egg yolk, room temperature
- 1 teaspoon lemon juice
- 2 tablespoons ice water (optional)
- 5 tablespoons raspberry jam
- 1 cup granulated sugar
- 1 cup fresh lemon juice
- 4 large eggs
- 4 large egg yolks
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- ¾ cup unsalted butter, cut into tablespoons
- Fresh raspberries
- Lemon slices
- Whipped cream
- Fresh thyme
- Edible flowers
Instructions
- In a large bowl, combine the flour, powdered sugar, lemon zest, and salt. Toss to evenly mix and ensure the lemon zest is well-coated with the flour. Use a pastry cutter or fork to blend the cold butter into the flour mixture until it resembles coarse sand. Stir in the egg yolk and lemon juice. Add ice water teaspoon by teaspoon if needed to bring the dough together.
- Gather the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes to chill.
- Preheat the oven to 375°F and lightly grease a 9-inch tart pan. Roll out the chilled dough on a floured surface to a 1/4-inch thick circle, then carefully transfer to the tart pan. Press dough gently into the pan and trim any excess. Use a fork to prick the crust evenly.
- Line the crust with a crumpled then smoothed piece of parchment paper and fill with pie weights, dried beans, or rice to prevent bubbling. Bake for 20 minutes. Remove from oven, cool for 20 minutes, then remove parchment and weights.
- In a medium saucepan, combine sugar, lemon juice, eggs, egg yolks, lemon zest, and salt. Cook over medium heat, whisking constantly to prevent curdling. When the curd thickens enough to coat the back of a spoon and leaves a clear line when touched, remove from heat. Stir in the butter until melted and smooth.
- Strain the curd through a fine mesh sieve and cool for 15 minutes.
- Preheat the oven to 350°F. Spread raspberry jam evenly over the cooled tart crust. Pour the cooled lemon curd over the jam layer.
- Place the tart pan on a baking sheet and bake for 10 minutes or until the crust edges are set.
- Remove from oven and cool completely on a wire rack. Refrigerate the tart for at least 2 hours before serving to allow it to set fully.
- Garnish the tart with fresh raspberries, lemon slices, whipped cream, fresh thyme, or edible flowers as desired for an elegant presentation.
Notes
- Prep Time: 1 hour
- Cook Time: 2 hours 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Lemon Raspberry Tart, dessert, baking, tart