Raspberry Lemon Tart - Bright, Fresh, And Perfect For Any Occasion

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/4 teaspoon fine salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 1–2 tablespoons ice water, as needed
• 1 cup fresh raspberries (plus more for garnish)
• 3 large eggs
• 3/4 cup granulated sugar
• 1/3 cup fresh lemon juice (about 2–3 lemons)
• 1 tablespoon finely grated lemon zest
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

Instructions

1. 1

   Make the crust: In a bowl, whisk flour, powdered sugar, and salt. Cut in the cold butter until coarse, pea-sized crumbs form. Add egg yolk and 1 tablespoon ice water; mix until dough just holds together. Add another tablespoon of water only if needed.

2. 2

   Chill and shape: Press dough into a 9-inch tart pan with removable bottom, pushing up the sides. Dock the base with a fork. Chill 20–30 minutes.

3. 3

   Blind bake: Heat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake 12 minutes. Remove weights and parchment; bake 8–10 more minutes until lightly golden. Cool 10 minutes. Reduce oven to 325°F (165°C).

4. 4

   Layer raspberries: Spread 1 cup raspberries evenly in the cooled crust.

5. 5

   Make the filling: Whisk eggs, sugar, lemon juice, lemon zest, cream, melted butter, and vanilla until smooth. Strain through a fine sieve for a silky texture.

6. 6

   Fill and bake: Pour filling over raspberries. Bake at 325°F (165°C) for 18–24 minutes, until the center wobbles slightly but isn’t liquid. The edges should be set.

7. 7

   Cool and chill: Cool to room temp, then chill at least 2 hours. Top with extra raspberries and a dusting of powdered sugar before serving.