Best 2 Rustic Lemon Raspberry Tart Recipes

Introduce yourself to a delightful culinary adventure as we embark on a journey to find the ultimate recipe for a rustic lemon raspberry tart, a symphony of flavors that will captivate your taste buds and transport you to a realm of pure culinary bliss. With its tantalizingly crisp crust, a velvety smooth and tangy lemon filling, and a vibrant crown of fresh raspberries, the rustic lemon raspberry tart is a picture of rustic charm and elegance that is sure to steal the show at any gathering. So, prepare your aprons and unleash your culinary creativity, for this article will guide you through the process of selecting the perfect recipe that will yield a masterpiece worthy of any celebration.

Here are our top 2 tried and tested recipes!

RUSTIC LEMON-RASPBERRY TART

Rustic Lemon-Raspberry Tart image

I've been anxiously awaiting for local raspberries to become available to try this. We're lucky to live only a mile away from a berry farm, too! Local recipe. Feel free to substitute other seasonal berries: strawberries, blueberries, blackberries, etc.

Provided by COOKGIRl

Categories Raspberries

Time 1h10m

Yield 1 tart

Number Of Ingredients 13

Ingredients

1 1/2 cups unbleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
9 tablespoons cold unsalted butter, cut into small cubes
1 1/2 teaspoons apple cider vinegar
6 -7 tablespoons ice water
1 large lemons or 1 meyer lemon
4 eggs
1/3 cup melted butter, cooled before adding the eggs to the blender (if you don't let the butter cool, it could coddle the eggs)
1 1/2 cups sugar
1 pinch salt
1 cup fresh raspberry, washed, drained
powdered sugar, for dusting (optional)

Steps:

Crust: In a med-sized metal bowl, combine flour, salt and baking powder. Add butter and cut into flour with pastry cutter until crumbs form and it resembles a course meal. Sprinkle with vinegar and water and knead gently until dough forms. Do not over-mix. Wrap dough in plastic wrap and chill at least 2 hours or overnight.
Processor method: Combine flour, salt and baking powder with cold butter, pulse briefly and add vinegar and water until combined (approx. 15-20 sec). Do not over-mix, or dough will be tough. Chill, as above.
Preheat oven to 375º.
Roll out dough to form a 13 1/2" circle (rough edges add character).
Place into a 10 1/2" springform pan and press 1 1/2" up the sides of the pan. Set aside. Note: I don't own a springform pan and used instead my 9" Pyrex pie pan. I had no problems.
Baker's Tip: roll out dough on floured plastic wrap for easy transfer to pan.
Filling: Wash lemon well and slice off the ends, cut into eighths and remove seeds, but [*do not*] remove the rind.
Add all filling ingredients to blender and blend well until liquefied, about 1 minute.
Pour into unbaked tart shell.
Bake at 375 degrees for 10 min, then lower temperature to 325 degrees and bake 30-40 more minutes (closer to 40 minutes for my tart), or until knife comes out clean.
Set aside to cool at least 45 minutes or up to 1 hour. The longer it sits the firmer the tart will be and much easier to slice. I sliced the tart a half hour after removing from the oven and that was too soon.
Top with fresh raspberries and if desired, a [light] dusting of powdered sugar.

RUSTIC RASPBERRY LEMON CHEESECAKE TART RECIPE - (4.1/5)

Rustic Raspberry Lemon Cheesecake Tart Recipe - (4.1/5) image

Provided by CandyH

Number Of Ingredients 8

Ingredients

1 sheet puff pastry, thawed but still cold
4 oz. cream cheese, softened
1/3 cup sugar, plus more for sprinkling
2 Tbsp. heavy cream
1/3 cup lemon curd, homemade or store-bought
1 pint raspberries
1/4 cup seedless raspberry jam, warmed
Powdered sugar

Steps:

For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool. For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd. To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar. Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating. Other berries would be lovely as well. I bet blueberries, strawberries, blackberries or a combination would also be great! A Susi's Kochen und Backen Original Recipe

Tips:

For a perfectly golden brown crust, brush the edges of the tart with an egg wash before baking.
To prevent the raspberry filling from sinking to the bottom of the tart, toss the raspberries with a little bit of cornstarch before adding them to the filling.
If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to create the lattice top.
For a more intense lemon flavor, use freshly squeezed lemon juice and zest.
Serve the tart warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

This rustic lemon raspberry tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy lemon filling, fresh raspberries, and buttery crust, this tart is sure to be a hit. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!