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
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.
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Swapna Maitra
[email protected]I'm allergic to raspberries. Can I substitute another fruit, like strawberries or blueberries?
Renier Botha
[email protected]This tart looks delicious! I'm definitely going to give it a try.
Abrehet
[email protected]I'm not sure about this recipe. The combination of lemon and raspberry seems a bit odd to me.
Mike Catledge
[email protected]This tart is absolutely stunning! I can't wait to try it.
Helen Dennis
[email protected]I've made this tart several times, and it's always a hit. I love the way the lemon and raspberry flavors complement each other.
Shine Htet
[email protected]This is my new go-to tart recipe. It's so versatile, and I can always find something to put in it.
Nwabyeze Malcolm
[email protected]I'm not a huge fan of lemon desserts, but this tart was surprisingly good. The raspberries really helped to balance out the tartness of the lemon.
Victoria Bass
[email protected]The tart was delicious, but I found the crust to be a bit too thick. Next time, I'll try rolling it out thinner.
Pajoo.don_ musik_Vevo
[email protected]This tart is so easy to make, and it looks so impressive. I'm definitely going to be making it again.
Sanyu Mayimuna
[email protected]I made this tart for a party and it was a huge hit! Everyone loved the bright and flavorful filling and the delicate crust.
Tharwat saleh
[email protected]This lemon raspberry tart was an absolute delight! The combination of tangy lemon and sweet raspberries was perfect, and the crust was flaky and buttery. I highly recommend this recipe.