Lemon Raspberry Tart
A refreshing, tangy, and sweet treat, this Lemon Raspberry Tart is a perfect dessert for any occasion. With a buttery tart crust, a smooth and zesty lemon filling, and a fresh raspberry layer, it's sure to wow your guests.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter cold and cut into cubes
- 1 piece egg yolk large
- 1 tbsp cold water
for the lemon filling
- 3/4 cup fresh lemon juice (about 4 lemons)
- 1 tbsp lemon zest
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup unsalted butter melted
- 1 tbsp all-purpose flour
For the Raspberry Layer
- 1 cup fresh raspberries
- 2 tbsp powdered sugar optional, for sweetening
Instructions
- Preheat your oven to 350°F (175°C).In a food processor, combine the flour, powdered sugar, and salt. Pulse until mixed.Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.Add the egg yolk and cold water, and pulse until the dough starts to come together.Press the dough evenly into the tart pan, making sure it covers the bottom and sides. Refrigerate for 15 minutes.Bake the crust for 15-18 minutes until lightly golden. Let it cool completely.
- In a mixing bowl, whisk together lemon juice, lemon zest, sugar, eggs, melted butter, and flour until smooth.Pour the lemon mixture into the cooled tart shell.Bake at 350°F (175°C) for 18-20 minutes, or until the filling is set but slightly jiggly in the center.Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to fully set.
- In a small bowl, lightly mash the fresh raspberries with powdered sugar, if using.Once the lemon filling is set, spread the mashed raspberries evenly on top.
- Refrigerate the tart for another hour for the raspberry layer to firm up.Slice into wedges and enjoy!