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http://www.lifestylefood.com.au/recipes/795/raspberry-lemon-tart

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Raspberry Lemon Tart

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

Ingredients

  • Pastry

  • 1 cup unsalted butter room temp

  • 0.33 cup sugar

  • 4 egg yolks

  • 2 cups all purpose flour

  • 1 teaspoon salt

  • Filling

  • 0.33 cup fresh lemon juice

  • 0.25 cup sugar

  • 4 eggs

  • 1 cup whipping cream

  • 1 tablespoon lemon zest

  • Garnish

  • 3-4 cups fresh raspberry red, golden and/or black

Method

  • Pastry:

  • 1.

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

  • 2.

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

  • 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.

  • 4.

    Preheat oven to 375 F.

  • 5.

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

  • 6.

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

  • 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.

  • Filling:

  • 1.

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

  • 2.

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

  • 3.

    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.

  • Garnish:

  • 1.

    Arrange raspberries on top of tart – starting at the outside edge and moving in works best.

  • 2.

    Dust lightly with icing sugar, if you wish, and serve.

  • 3.

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

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2 comments • 5 ratings
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Posted by GorgeousReport
This was FANTASTIC. So easy and a real lemon fix. Will definitely bake this again.
Posted by Denzel WashingtonReport
i gonna get one o dem i get me tree of dem rasberry tarts bra
WERES MA RASBERRY TART BRAH
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