This tart combines the tangy lushness of a lemon filling topped with fresh red raspberries, perfect for a summery dessert. Originally from an August 1983 issue of Bon Apetit featuring Beautiful Berry Desserts.
Provided by Leslie in Texas
Categories Tarts
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine flour, sugar,peel and salt in large bowl.
- Cut in butter and shortening until mixture resembles coarse meal.
- Add cognac, then gradually blend in water until mixture can be gathered into a ball.
- Flatten dough into a disc.
- Wrap in plastic and refrigerate 1 hour (or up to 3 days).
- Butter 10 to 11 inch quiche pan.
- Roll dough out on floured surface into 12 or 13 inch circle 1/8 inch thick.
- Fit into pan;form edges.
- Freeze until firm (or up to 1 month).
- Preheat oven to 450 degrees.
- Prick pastry shell with fork.
- Line with buttered parchment paper, then fill with dried beans or pie weights.
- Bake 5 minutes;reduce oven temperature to 350 degrees and bake 10 minutes.
- Remove paper and weights.
- Continue baking until well browned, about 20 minutes.
- For filling:.
- Combine all ingredients in heavy medium saucepan and stir constantly over low heat until thick, 15 to 20 minutes; do not boil.
- Let cool.
- (Can be prepared 2 days ahead.Place plastic wrap directly on surface of filling after cooling. Refrigerate until ready to use.).
- Spoon filling into crust and arrange raspberries decoratively over top.
Nutrition Facts : Calories 596.9, Fat 31.7, SaturatedFat 17.1, Cholesterol 200.2, Sodium 56.3, Carbohydrate 73.4, Fiber 5, Sugar 44, Protein 7.6
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