Raspberry-Lemon Shortbread Tart
This recipes from Everyday Rachael Ray magazine and is certainly a keeper in everybody’s kitchens. It’s very easy to make, and absolutely delicious.
- FOR THE CRUST:
- 3 cups frozen (or fresh) raspberries (1 pound)
- 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- FOR THE CUSTARD:
- 3 large eggs
- 3/4 cups sugar
- Zest and juice 2 lemons (about 1/4 cup juice)
- 1/4 cup flour
- Confectioners’ sugar, for dusting
Preparation time 15mins
Cooking time 65mins
Adapted from afeastfortheeyes.net
Drain the raspberries in a strainer set over a bowl.
Preheat the oven to 400°F.
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°F.
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.