Raspberry-Lemon Tart

Name: Raspberry-Lemon Tart
Ingredients: 3 cups frozen raspberries (1 pound); 7/8 cup cold unsalted butter; 1 1/4 cups granulated sugar; 1 3/4 cups all-purpose flour; 3 large eggs; 2 lemons, juice and zest of

6 ingredients

10 steps

Ingredients

3 cups frozen raspberries (1 pound)
7/8 cup cold unsalted butter
1 1/4 cups granulated sugar
1 3/4 cups all-purpose flour
3 large eggs
2 lemons, juice and zest of

Directions

1

Preheat the oven to 400 degrees.
2

Using your fingers, combine the butter, 1/2 cup of the sugar, and 1 and 1/2 cups of the flour and blend together until coarse crumbs form.
3

Pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust.
4

Bake the crust until lightly golden, about 20 minutes.
5

Remove the crust from the oven and reduce the temperature to 325 degrees.
6

Scatter the drained raspberries evenly over the baked crust.
7

Beat the eggs with the remaining 3/4 cup of sugar.
8

Whisk in the lemon zest, lemon juice, and the remaining 1/4 cup of flour.
9

Pour the lemon cream over the raspberries.
10

Bake the tart until the custard is set, about 30 minutes.