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Fresh Raspberry Tart with Lemon Filling
in Diana's Recipe Book
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A lovely fresh raspberry tart with a sweet and tangy lemon curd filling. Makes a wonderful dessert for summer time or even during the fall. Fresh raspberries are usually available from June through October.
For the Pastry:
3 cups all-purpose flour
1/2 tsp. salt
1 tbsp. granulated sugar
16 tbsp. (2 sticks/8 oz./226g) chilled unsalted butter, cut into small pieces
1 large egg
1 tsp. vanilla extract
6 to 8 tbsp. ice water
For the Lemon Curd:
Grated zest and juice of 4 large lemons
1 cup granulated sugar
8 tbsp. (1 stick/4 oz./113g) unsalted butter
6 large eggs
Pinch of salt
1/2 cup red currant jelly
1 1/2 tbsp. kirsch (clear cherry flavored brandy) or water
4 cups fresh raspberries, washed, drained and gently blotted dry with paper towels
To Make the Pastry:
In a bowl, stir together the flour, salt and sugar. Add the butter and, using a pastry blender, cut in the butter until the mixture resembles coarse meal. In a small bowl, using a fork, beat the egg with the vanilla and 2 tbsp. of the ice water. Make a well in the flour mixture and pour in the egg and about 2 more tbsp. ice water. Mix lightly with the flour, adding more ice water as needed until the mixture holds together. Pat into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
Meanwhile, make the lemon curd: In a heavy non-aluminum saucepan over high heat, combine the lemon zest and juice, sugar and butter. Stir until the sugar dissolves and the mixture comes to a boil, about 5 minutes. Remove from the heat. In a bowl, using an electric mixer set on high speed, beat together the eggs and salt until fluffy. Slowly beat in the hot lemon mixture. Return the mixture to the saucepan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon, about 4 minutes. Do not boil. Remove from the heat and transfer to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd. Refrigerate until cool.
On a floured work surface, roll out the pastry into a round about 13 inches in diameter. Transfer to an 11-inch tart pan with a removable bottom (lightly spray sides and bottom of pan with nonstick cooking spray, such as Pam, if desired), trim the edges to make them flush with the pan rim, and prick the bottom in several places with a fork. Press a piece of aluminum foil, shiny side down, onto the crust and freeze for about 30 minutes.
Preheat an oven to 400°F/200°C.
Bake the foil-lined pastry shell for 8 minutes. Remove the foil and continue to bake until lightly browned, about 6 minutes more. Transfer to a rack and let cool completely.
In a small saucepan over medium-high heat, melt the jelly with the kirsch (or water, if using). Remove the sides from the tart pan, then slide the pastry shell off the base onto a serving plate. Spoon about 2 cups of the cooled lemon curd into the shell (store in refrigerator any remaining lemon curd for another use). Arrange raspberries in concentric circles on top of the lemon curd. Brush the raspberries with the melted jelly. Refrigerate until set, about 30 minutes, before serving.
Makes 8-10 servings.
|Date: June 1 2002|