LEMON RASPBERRY TART

Lemon Raspberry Tart image

Provided by Leslie in Texas

Categories Tarts

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon grated lemon peel
1 pinch salt
1/2 cup chilled unsalted butter, cut into 1/2 inch pieces (1 stick)
3 tablespoons chilled vegetable shortening
1 tablespoon cognac
2 -4 tablespoons ice water
1 1/2 cups sugar
1/2 cup unsalted butter, melted and cooled (1 stick)
7 tablespoons fresh lemon juice
3 extra-large eggs, room temperature, beaten to blend
2 egg yolks, room temperature, beaten to blend
1 -2 tablespoon lemon peel, finely minced
4 cups fresh raspberries

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.