Lemon Raspberry Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pastry
2 c flour
2 Tbsp sugar
1 tsp grated lemon peel
pinch of salt
1/2 c (1 stick) chilled unsalted butter, cut into 1/2 inch pieces
3 Tbsp chilled solid vegetable shortening (Crisco)
1 Tbsp Cognac
2 to 4 Tbsp ice water
Lemon Filling
1 1/2 c sugar
1/2 c (1 stick) unsalted butter, melted and cooled
7 Tbsp fresh lemon juice
3 extra large eggs, room temperature, beaten to blend
2 egg yolks, room temperature, beaten to blend
1 to 2 Tbsp minced lemon peel
4 c fresh raspberries
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Directions: |
Directions:For Pastry: Combine flour, sugar, peel and salt in large bowl. Cut in butter and shortening until mixture resembles coarse meal. Add Cognac, then gradually blend in water until mixture can be gathered into ball. Flatten dough into disc. Wrap in plastic and refrigerate 1 hour. (Can be made up to 3 days ahead and refrigerated).
Butter a 10 to 11 inch quiche pan. Roll dough out on lightly floured surface into 12 to 13 inch circle 1/8 inch thick. Fit into pan; form edges. Freeze pastry until firm. (Can be made up to 1 month ahead and frozen.)
Preheat oven to 450º. Prick pastry shell with fork. Line with buttered parchment paper, then fill with dried beans or pie weights. Bake 5 minutes. Reduce oven temperature to 350º and bake 10 minutes. Remove paper and weights. Continue baking until well browned, about 20 minutes.
For filling: Combine all ingredients in heavy medium saucepan and stir constantly over low heat until thick, 15 to 20 minutes; DO NOT BOIL. Let cool. (Can be prepared 2 days ahead. Place plastic wrap directly on surface of filling after cooling. Refrigerate until ready to use.)
Spoon filling into crust. Arrange raspberries decoratively over top and serve. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: From Best of Bon Appetit
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