Raspberry Lemon Tart
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1 tablespoon ice water
- 1 cup fresh raspberries
- 1/2 cup lemon curd
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, pulse together the flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, and pulse until the dough comes together.
- Press the dough into a 9-inch tart pan, making sure to evenly cover the bottom and sides. Chill in the fridge for 30 minutes.
- Once chilled, prick the bottom of the tart crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes.
- Remove the weights and parchment paper, then bake for an additional 10-12 minutes, or until the crust is golden brown. Allow to cool completely.
- Spread the lemon curd evenly over the tart crust.
- Arrange the fresh raspberries on top of the lemon curd in a decorative pattern.
- Dust the tart with powdered sugar before serving.
- Chill the tart in the refrigerator for at least 1 hour before serving to set the lemon curd.
- Slice and serve the raspberry lemon tart cold. Enjoy!
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