Pastry* 1 cup unsalted butter, room temperature
* 1/3 cup sugar
* 4 egg yolk
* 2 cups all purpose flour
* 1 teaspoon salt
Filling* 1/3 cup fresh lemon juice
* 1/4 cup sugar
* 4 egg
* 1 cup whipping cream
* 1 tablespoon lemon zest
To Assemble* 4 cups fresh raspberries, red, golden, and/or black
Method:
Pastry
1. Cream butter and sugar together until smooth. Add egg yolks and blend.
2. Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute.
3. Shape dough into a disc, wrap and chill for at least an hour. If making dough far in advance, pull dough from refrigerator an hour before rolling.
4. Preheat oven to 190 c.
5. On a lightly floured surface, knead dough again for 1 minute. Roll out pastry to 1/4 –inch thick.
6. Line a 10-inch removable-bottom tart pan with the dough, trim rough edges and chill for 30 minutes.
7. Prick crust bottom with a fork and bake for 15-20 minutes, until edges are lightly browned and center of shell is dry. Allow to cool before filling.
Filling1. Reduce oven temperature to 160 c and place tart shell on a baking sheet.
2. Whisk together lemon juice, sugar, eggs, cream and zest and pour into tart shell.
3. Carefully move tart to oven and bake for 25-30 minutes, until tart stops jiggling when you tap it. Tart filling should not soufflé at all. Allow tart to cool at room temperature for a bit, then chill for 2 hours before finishing.
To Assemble1. Arrange raspberries on top of tart – I find starting at the outside edge and moving in works best. Dust lightly with icing sugar if you wish and serve. Tart with lemon filling can be made a day ahead and finished with raspberries up to 6 hours before serving.
