Lemon Raspberry Tart
Photo by Nea Arentzen
- Serves
- 1 9-inch tart
- Prep Time
- 30 Minutes
- Cook Time
- 35 Minutes
At first glance, this tart might look finicky and complicated. I promise you it’s not—I make a simple pâte sablée (aka a sweeter shortcrust pastry), then fill it with lemon curd and fresh raspberries. While I’m not saying those are super easy things, they don’t take long to individually make and you can even make them in advance, if needed.
The other great thing about this is you don’t need to use any pie weight of any sort, and you can easily make it your own and swap out the raspberries for strawberries, blueberries, or any other berry or fruit. Instead of raspberry jelly or jam, use strawberry, blueberry, or even red currant.
Tips & Tricks
- If you use raspberry jam instead of jelly, strain the jam through a fine-mesh sieve after heating to remove the seeds.
- Make the dough and curd a few days in advance and store in the fridge until ready to bake and assemble. The tart itself could also be assembled the day before and stored in the fridge until ready to serve.
Ingredients
Pâte sablée (shortcrust pastry)
- 1 egg yolk
- 2 teaspoon water
- 1 cup (120 grams) all purpose flour
- 4 tablespoon butter, unsalted
- 5 gram salt
- 1/4 cup plus 2 tablespoons (45 grams) powdered sugar
Lemon curd
- 4 egg yolks
- 1 whole egg
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup lemon juice
- ¼ + ⅛ teaspoon salt
- 1/2 cup butter, cut into pieces
- FOR ASSEMBLY:
- 2 (½-pint) containers fresh raspberries
- 1/2 cup raspberry jelly (or jam)
- Fresh mint for garnish
Featured Video
Directions
Instructions
- Step 1
In a small bowl, mix the egg yolk and water together. In a medium bowl, press the cold butter into the flour with your fingers or a pastry cutter until it resembles a coarse sand. Using a fork, mix in the powdered sugar and salt, then the egg mixture. Use your hands to combine the ingredients until the dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes to 1 hour.
- Step 2
Preheat oven to 350°F/180ºC with a rack in the center position. On a lightly floured surface, roll chilled dough into an 11-inch round. Roll up onto the rolling pin, then drape it over a 9-inch tart pan. Gently press into the bottom and sides of the tart pan, then roll the rolling pin over the tart pan to remove excess edges (the most satisfying part, if you ask me). Prick the bottom, then freeze for 15 minutes. Bake until light golden brown, 20 to 23 minutes. Let it cool completely.
- Step 3
Meanwhile, in a medium saucepan, whisk together the egg yolks and whole egg, sugar, and lemon juice. Cook over medium-low, stirring constantly, until thick enough to coat a spoon, about 5 minutes. Remove from heat and whisk in butter and salt. Strain into a bowl to remove any excess pieces that might’ve curdled (if you don’t have a fine-mesh sieve, it’s not a big deal to skip this). Cover with plastic wrap, placing directly on to the surface so a skin doesn’t form. Let cool.
- Step 4
Spread the lemon curd evenly in the crust. Arrange the raspberries on top, starting at the edge and working inward.
- Step 5
Warm the jelly until drizzleable (add 1 teaspoon of water if needed), then brush over the raspberries to add shine and seal the fruit. Fill in any gaps between the berries to cover any yellow curd showing. Garnish with mint leaves if desired. Chill until ready to serve.