Are you craving a dessert that's both elegant and easy to make? Look no further! This Lemon Raspberry Tart is the perfect treat for any occasion, from a casual weeknight dessert to a sophisticated dinner party finale. The bright, tangy lemon curd perfectly complements the sweet, juicy raspberries, creating a flavor combination that's simply irresistible. This recipe is surprisingly straightforward, making it a fantastic choice for both beginner bakers and experienced cooks looking for a delicious and healthy dessert option. Let’s get baking!
Ingredients:
For the Pastry Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Lemon Curd:
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 cup fresh lemon juice (about 4-5 lemons)
- 4 large eggs
- 4 tablespoons (½ stick) unsalted butter, cut into pieces
For the Raspberry Topping:
- 1 ½ cups fresh raspberries
Instructions:
Making the Pastry Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Prick the bottom of the crust with a fork. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden. Let cool completely.
Making the Lemon Curd:
- Whisk dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Add lemon juice and eggs: Gradually whisk in the lemon juice and eggs until smooth.
- Cook the curd: Cook over medium heat, whisking constantly, until the curd thickens and comes to a simmer. This will take about 5-7 minutes.
- Stir in butter: Remove from heat and stir in the butter until melted and incorporated.
- Strain (optional): For a super smooth curd, strain the mixture through a fine-mesh sieve.
- Cool: Pour the lemon curd into a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and let cool completely.
Assembling the Tart:
- Add lemon curd: Once the crust and lemon curd are completely cool, spread the lemon curd evenly over the bottom of the cooled tart crust.
- Top with raspberries: Arrange the fresh raspberries on top of the lemon curd.
Tips for the Best Lemon Raspberry Tart:
- Use high-quality ingredients for the best flavor. Freshly squeezed lemon juice makes a big difference!
- Don't overmix the pastry dough, or the crust will be tough.
- Make sure the lemon curd is completely cool before adding it to the crust to prevent the crust from becoming soggy.
- For a beautiful presentation, arrange the raspberries in a slightly overlapping pattern.
Variations:
- Add a sprinkle of powdered sugar on top for extra sweetness.
- Use other berries, such as blueberries or strawberries, in place of raspberries.
- Add a dollop of whipped cream or a scoop of vanilla ice cream to serve.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 18-22g
- Protein: 4-5g
- Carbohydrates: 45-50g
This Lemon Raspberry Tart is a delightful dessert that's sure to impress. Its vibrant colors and refreshing flavors make it a perfect addition to any meal or gathering. Enjoy the simple pleasure of homemade baking with this easy and delicious recipe. Happy baking!