Sweet Raspberry Lemon Tart is a delightful dessert that perfectly balances the tartness of fresh raspberries with the zesty flavor of lemon. This refreshing tart is ideal for warm weather gatherings or as a sweet treat to brighten up any day. With a buttery crust and a creamy filling, it’s sure to impress your family and friends. Follow this simple recipe to create your own Sweet Raspberry Lemon Tart that will leave everyone asking for seconds!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons cold water
- 1 cup fresh raspberries
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup heavy cream
- Powdered sugar for dusting (optional)
Instructions
Step 1: Prepare the Tart Crust
In a mixing bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water until the dough comes together. Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork and refrigerate for 30 minutes.
Step 2: Pre-bake the Crust
Preheat your oven to 350°F (175°C). Remove the tart crust from the refrigerator and line it with parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes or until lightly golden. Allow to cool completely.
Step 3: Make the Filling
In a medium bowl, whisk together the granulated sugar and eggs until well combined. Add the fresh lemon juice, lemon zest, and heavy cream, mixing until smooth. Gently fold in the fresh raspberries.
Step 4: Fill the Tart
Pour the raspberry lemon filling into the cooled tart crust, spreading it evenly. Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and slightly puffed. Remove from the oven and let it cool to room temperature.
Step 5: Serve
Once cooled, dust the top of the tart with powdered sugar if desired. Slice and serve your Sweet Raspberry Lemon Tart chilled or at room temperature, garnished with additional raspberries or lemon slices.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but be sure to thaw and drain them before adding to the filling to avoid excess moisture.
How do I store the Sweet Raspberry Lemon Tart?
The tart can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to keep it fresh.
Can I make the crust ahead of time?
Absolutely! You can prepare the tart crust a day in advance and keep it wrapped in the refrigerator until you are ready to fill and bake it.
What can I serve with the tart?
This tart pairs wonderfully with whipped cream, vanilla ice cream, or a dollop of crème fraîche for a creamy contrast to the tartness.