Raspberry-Lemon Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 (15 oz) package folded, refrigerated, unbaked pie crust (1 crust) at room temperature
1/2 cup granulated sugar
1/4 cup cornstarch
1 1/4 cup water
2 eggs, lightly beaten
2 T margarine or butter
1/2 cup lemon juice (fresh)
2 cups fresh raspberry or strawberries
Sifter powdered sugar
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Directions: |
Directions:>Preheat oven to 450 degrees. Roll pie crust on floured surface to 11 1/2 inch circle. Ease into 10 inch tart pan with removable bottom.
>Trim even with edge; prick well with fork. Line with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 5 minutes longer or until golden. Cool.
>Combine granulated sugar and cornstarch in medium sized heavy saucepan. Stir in water. Cook and stir over medium high heart until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat.
>Gradually stir about half of the hot mixture into eggs; return egg mixture to saucepan. cook and stir until almost boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir in margarine or butter; gently stir in lemon juice.
>Spread in prepared tart shell. Chill 4 to 24 hours. Before serving, remove circular pan "side". Place berries in center of tart and sprinkle with powdered sugar. Garnish with edible flowers if desired. Store leftovers covered in refrigerator. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:25-30 minutes |
Personal
Notes: |
Personal
Notes: Recipe from the Journal Inquirer dated March 27, 2002.
Dad loved lemon desserts!
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