EIGHT SERVINGS
Prep Time: 30 min
Cook Time: 50 min
3 cups frozen 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
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.
1. Drain the raspberries in a strainer
set over a bowl. Preheat the oven to
400°. 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°. 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.
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You can replace the raspberries with your favorite fruit—or even pieces of chocolate. 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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