LEMON TART WITH RASPBERRY SAUCE

By jarren

Ingredients

• Pastry:
• 1 cup + 2 tbsp (280 mL) all-purpose flour
• 3 tbsp (45 mL) cornstarch
• 3 tbsp (45 mL) granulated sugar
• Pinch salt
• 1/2 cup (125 mL) cold butter cut into 1/2-inch (1.2 cm) cubes
• 3 tbsp (45 mL) ice water
• Filling:
• 3 eggs
• 3/4 cup (175 mL) granulated sugar
• 1 tbsp (15 mL) all-purpose flour Finely grated peel of 1 lemon
• 1/2 cup (125 mL) fresh lemon juice (about 3 lemons)
• 1/4 cup (50 mL) fresh lime juice (about 2 limes)
• Sauce:
• 1 300 g package frozen raspberries, thawed
• 2 tbsp (30 mL) icing sugar, or more to taste
• Garnish, mint sprigs or fresh raspberries

Preparation

Step 1

Pastry:

Preheat oven to 400F (200C). Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl. Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk. Wrap dough in plastic wrap and refrigerate for 15 minutes. Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes. Prick all over with a fork, line with foil, then fill with dried beans or pie weights. Bake for 20 minutes, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not over-bake. Remove from oven. Reduce oven to 350F (180C).

Filling:

Meanwhile whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel. Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in center). Cool completely. Makes 6 to 8 servings.

Raspberry Sauce: Puree thawed raspberries in food processor. Strain through sieve to remove seeds. Whisk in icing sugar. Taste and add more sugar, if needed. Makes about 1 cup (250 mL) sauce.

To serve, spoon about 2 tbsp (30 mL) sauce on dessert plates. Place wedge of lemon tart on sauce and garnish with a few fresh raspberries or mint sprigs.