How do you make Raspberry Lemon Tart?

Answer 1

Raspberry & Lemon Tart Recipe



1/4 cup Unsalted butter, softened
1/2 cup Confectioner’s sugar
1/2 tsp. Vanilla extract
1 1/2 cups All-purpose flour
1 jar Robert Rothschild Lemon Curd Sauce
1 bottle Robert Rothschild Red Raspberry Gourmet Sauce
2 pints Fresh red raspberries or favorite berry

For crust: Preheat the oven to 350 degrees F. Cream the butter, sugar, and vanilla until thoroughly blended. Add the flour. Stir until the flour is just incorporated. With your hands, pat the dough into a fluted 9-inch tart pan with a removable bottom or spring form pan until it is evenly distributed. Bake for 20 to 25 minutes, until golden brown. Let cool. For tart: Once crust is cooled, pour the Lemon Curd Sauce on top and spread evenly over crust. Arrange 3 single rows of berries around outer edge. In center, garnish with a mint sprig and 3 berries. To serve, swirl a small amount of Red Raspberry Gourmet Sauce on individual serving plate and place tart slice on top. Drizzle Gourmet Sauce on top and garnish with berries and a mint sprig.

Answer 2

3 cups frozen raspberries (1 pound)
7/8 cup cold unsalted butter
1 1/4 cups granulated sugar
1 3/4 cups all-purpose flour
3 large eggs
2 lemons, juice and zest of

Preheat the oven to 400 degrees.
Using your fingers, combine the butter, ½ cup of the sugar, and 1 and ½ cups of the flour and blend together until coarse crumbs form.
Pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust.
Bake the crust until lightly golden, about 20 minutes.
Remove the crust from the oven and reduce the temperature to 325 degrees.
Scatter the drained raspberries evenly over the baked crust.
Beat the eggs with the remaining ¾ cup of sugar.
Whisk in the lemon zest, lemon juice, and the remaining ¼ cup of flour.
Pour the lemon cream over the raspberries.
Bake the tart until the custard is set, about 30 minutes.

Answer 3

RASPBERRY LEMON TART

pastry for 10" - 11" pie pan*
5 medium lemons
5 eggs
1 C sugar
1/4 C butter
1/8 C raspberry preserves
2 punnets raspberries and/or blackberries

* Spray the pan well with Pam. To serve in the pan, make it in a nice looking ceramic pie plate that can go straight to your table.

Preheat oven to 350*

Roll out the pastry and put in the pie pan. Bake blind for 10 minutes. (For an explanation of "bake blind" go to the bottom of the page Cooking Talk.) Remove from oven and cool to room temperature.

Zest the lemons, and squeeze the juice - should be about 3/4 cup. Add to lightly beaten eggs, with melted butter and sugar. Mix together well.

Pour into pastry shell and bake for about 35 minutes - until lemon filling has set. Leave to cool - or can put in fridge until needed (even overnight.)

Melt raspberry preserves in small saucepan, and brush on top of tart. Decorate with fresh raspberries.