Raspberry-Lemon Shortbread Tart

February 2006
Raspberry-Lemon Shortbread Tart

by 30 people

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No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake. You can replace the raspberries with your favorite fruit—or even pieces of chocolate.

Makes: 8 servings

Prep: 30 mins

Cook: 50 mins

Ingredients
  • 3 ounces raspberries (1 pound)
  • 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
  • 1 1/4 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3 large eggs
  • Zest and juice of 2 lemons (about 1/4 cup juice)
  • Confectioners sugar, for dusting
Directions
  1. Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400 degrees . Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.
  2. Remove the shortbread from the oven and reduce the temperature to 325 degrees . Scatter the drained raspberries evenly over the baked shortbread.
  3. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners sugar.
Tip Frozen assets
  • Keep frozen fruit on hand. It's prewashed and ready to use--just the thing for this easy weeknight dessert.
Tip
  • No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake.
Tip
  • You can replace the raspberries with your favorite fruit-or even pieces of chocolate.
Tip
  • Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard.
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