Prep Time 5 mins
Cook Time 45 mins
Rest Time 35 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400  F
Servings: 8
Best Season: Summer
Dietary: Nut Free, Vegetarian
Description

A lemon raspberry tart finished with mixed berries and powdered sugar. Tart raspberry jam with tangy lemon curd are baked into a fresh tart crust. The perfect citrus and berry bite.

Ingredients
    Lemon Raspberry Tart
  • 1 disc of prepared pie crust dough
  • 2 tsp lemon zest
  • 6 tbsp fresh lemon juice
  • 1/2 cup granulated sugar
  • 3 large eggs, 1 large egg yolk
  • pinch of salt
  • 7 tbsp unsalted butter, cut into ½ inch cubes
  • 1/4 cup raspberry jam (see notes for homemade)
  • Mixed berries, I used blueberries, blackberries, and raspberries
  • Powdered sugar for dusting
Instructions
    Make and Pre-bake the Crust
  1. 1

    Roll out the prepared pie dough into 1/8 inch thick and carefully transfer it to a 10-inch tart tin. Press the edges of the crust into crimps of the tart tin. 

  2. 2

    Place the tin in the freezer for 30 minutes, allowing the fat in the dough to set up.

  3. 3

    While the dough is in the freezer, preheat the oven to 400°F. Remove the crust from the freezer and poke holes into the bottom of the crust using the tines of a fork. Cut off any excess dough so that it's flush with the edges of the tin. Cover the crust with parchment paper or aluminum foil and weigh down with pie weights or dry beans.

  4. 4

    Bake the tart dough for 15 minutes. Remove the parchment and pie weights and then bake for an additional 10 minutes.

    5. Make Lemon Curd
  5. 5

    While the tart dough is resting, make the lemon curd. In a medium saucepan add the lemon zest, lemon juice, sugar, eggs, egg yolk, and salt. Whisk together until mixed and place over a small burner over low to medium-low heat.

  6. 6

    Add the butter to the saucepan, continuing to whisk until the butter is melted.  Continue to whisk for 10-15 minutes until the consistency of the curd has thickened to the consistency of honey. Immediately remove from the heat.

  7. 7

    Pour the lemon curd into a heat-proof container through a sieve, using a silicone spatula to press the curd through. Discard any pieces of scrambled egg that are left in the sieve. Set aside until ready to assemble.

    8. Assemble the Pie, Bake, and Decorate
  8. 8

    Place the tart tin with the crust on a baking sheet.  Pour the raspberry jam into the base of the crust and use a spoon to bring it to the edges. Use a rubber spatula to spread the top into an even layer, dipping into the raspberry jam to create swirls if desired.

  9. 9

    Bake the tart for 8-10 minutes, until the lemon tart is set, but with a slight jiggle. The curd will continue to set as it cools.

  10. 10

    Remove the lemon berry tart from the oven and let cool on a cooling rack for 10 minutes. Transfer to the refrigerator to let cool completely.

  11. 11

    Carefully remove the tart from the tin once completely cooled. Arrange the mixed berries along the top of the tart and dust with a sprinkling of powdered sugar. 

  12. 12
    To make homemade raspberry jam: Add the raspberries and sugar to a small saucepan over medium heat. Stir frequently with a silicone spatula until the sugar has dissolved and the raspberries have broken down completely, about 10 minutes. It should be a thick, jelly-like consistency and not watery. Let cool to room temperature before placing in the tart shell.
Read it online: https://lauralovestocook.com/recipes/lemon-and-berry-tart/