RASPBERRY-LEMON SHORTBREAD TART RECIPE - (4.4/5)

Raspberry-Lemon Shortbread Tart Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 11

FOR THE CRUST:
3 cups frozen (or fresh) raspberries (1 pound)
1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
FOR THE CUSTARD:
3 large eggs
3/4 cups sugar
Zest and juice 2 lemons (about 1/4 cup juice)
1/4 cup flour
Confectioners' sugar, for dusting

Steps:

Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°F. Using your fingers, combine the butter, sugar and the flour and blend together until coarse crumbs form. OR-- Use a food processor and pulse the butter, flour and sugar until crumbly. 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. Remove the shortbread from the oven and reduce the temperature to 325°F. Scatter the drained raspberries evenly over the baked shortbread. 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.