Description
Lemon Raspberry Tart is a bright and elegant dessert featuring a buttery crisp crust, smooth and tangy lemon filling, and juicy fresh raspberries. The combination of tart lemon and sweet berries makes this a beautiful dessert perfect for spring, summer, holidays, or special occasions.
Ingredients
For the Crust
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons ice water
For the Lemon Filling
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup heavy cream
- ¼ teaspoon salt
For Topping
- 1½ cups fresh raspberries
- Powdered sugar, for dusting
- Fresh lemon zest, optional
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom to prevent sticking.
- Make the Crust Mixture: In a bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs, ensuring a flaky texture.
- Form the Dough: Add the egg yolk and 2 tablespoons of ice water. Mix until the dough starts to come together, adding the remaining water if needed to form a cohesive dough.
- Chill Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.
- Roll and Shape Crust: Roll the chilled dough into a circle and carefully press it into the tart pan. Trim excess edges and prick the bottom several times with a fork to prevent bubbling.
- Blind Bake Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes to set the crust.
- Finish Baking Crust: Remove the parchment and weights, then bake for another 5–7 minutes until the crust is lightly golden. Set aside to cool slightly.
- Prepare Lemon Filling: In a bowl, whisk together the sugar and flour. Add the eggs, lemon juice, lemon zest, heavy cream, and salt. Whisk until smooth and fully incorporated.
- Fill Tart Shell: Pour the lemon filling into the warm crust carefully to avoid spills.
- Bake the Filled Tart: Bake for 20–25 minutes, until the edges are set and the center still has a slight jiggle, indicating it will set upon cooling.
- Cool and Chill: Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours to fully set the filling.
- Add Topping and Serve: Just before serving, arrange the fresh raspberries evenly over the tart. Dust lightly with powdered sugar and add fresh lemon zest if desired for garnish.
Notes
- Use freshly squeezed lemon juice for the best flavor and brightness in the filling.
- The tart should have a slight wobble in the center when removed from the oven; it will firm up as it cools and chills.
- Add raspberries only after chilling the tart so they remain fresh and vibrant rather than soggy.
- For variation, blueberries or blackberries can be used alongside or in place of raspberries.
- Store the tart covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert, Tart, Baking, Summer Recipes
- Method: Baking
- Cuisine: French-Inspired, American
