Raspberry-Lemon Shortbread Tart Recipe PRINT
- YIELD: 8 servings
This recipes from Everyday Rachael Ray magazine and is a keeper in my kitchen. It’s very easy to make, and absolutely delicious.
You can replace the raspberries with your favorite fruit—or even pieces of chocolate.
For more photos and instructions, please visit my foodblog at:
|3||cups frozen (or fresh) raspberries (1 pound)|
|FOR THE CRUST:|
|1||stick plus 6 tablespoons cold unsalted butter, cut into pieces|
|½||cup granulated sugar|
|1½||cups all-purpose flour|
|FOR THE CUSTARD:|
|Zest and juice of 2 lemons (about ¼ cup juice)|
|Confectioners’ sugar, for dusting|
Drain the raspberries in a strainer set over a bowl.
Preheat the oven to 400°.
Using your fingers, combine the butter, sugar and the flour and blend together until coarse crumbs form.
Use a food processor and pulse the butter, flour and sugar until crumbly.
Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust.
Bake the shortbread crust until lightly golden, about 20 minutes.
Remove the shortbread from the oven and reduce the temperature to 325°.
Scatter the drained raspberries evenly over the baked shortbread.
Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow.
Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour.
Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes.
Let cool, then dust with confectioners’ sugar.