Lemon Raspberry Tart

Directions

1. 1
   Combine flour, sugar,peel and salt in large bowl.
2. 2
   Cut in butter and shortening until mixture resembles coarse meal.
3. 3
   Add cognac, then gradually blend in water until mixture can be gathered into a ball.
4. 4
   Flatten dough into a disc.
5. 5
   Wrap in plastic and refrigerate 1 hour (or up to 3 days).
6. 6
   Butter 10 to 11 inch quiche pan.
7. 7
   Roll dough out on floured surface into 12 or 13 inch circle 1/8 inch thick.
8. 8
   Fit into pan;form edges.
9. 9
   Freeze until firm (or up to 1 month).
10. 10
    Preheat oven to 450 degrees.
11. 11
    Prick pastry shell with fork.
12. 12
    Line with buttered parchment paper, then fill with dried beans or pie weights.
13. 13
    Bake 5 minutes;reduce oven temperature to 350 degrees and bake 10 minutes.
14. 14
    Remove paper and weights.
15. 15
    Continue baking until well browned, about 20 minutes.
16. 16
    For filling:.
17. 17
    Combine all ingredients in heavy medium saucepan and stir constantly over low heat until thick, 15 to 20 minutes; do not boil.
18. 18
    Let cool.
19. 19
    (Can be prepared 2 days ahead.Place plastic wrap directly on surface of filling after cooling. Refrigerate until ready to use.).
20. 20
    Spoon filling into crust and arrange raspberries decoratively over top.