Lemon Raspberry Tart
As one of our final nods to summer, this fresh Lemon Raspberry Tart makes me very happy! An easy sweet crust is filled with a tart lemon curd and topped with glazed raspberries. A garnish of fresh mint leaves adds that bright end of summer pop to this delicious tart!
My recipe for Pâte Sucrée is perfect for this tart. It’s slightly sweet and can be made in a stand mixer (no need for hand blending). Follow the recipe and let the baked crust cool completely.
The lemon curd is very simple to make as well. Whisk the egg yolks and whole egg along with the lemon juice and sugar in a medium saucepan. Cook over medium-low until thick enough to coat a spoon.
Remove from the heat and whisk in the butter and salt. Strain it through a sieve to remove any clumps and then cover with plastic wrap (pressing down so that the plastic wrap touches the surface to prevent a skin from forming). Let it cool and then spread it on the cooled crust.
Arrange the raspberries over the top, starting at the outer edge and working inward. Warm the raspberry jelly until it will drizzle and then brush it over the berries.
Garnish with mint leaves and chill until you are ready to serve it. Slice and enjoy!
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Lemon Raspberry Tart
Makes: 8 servings
Prep Time: 20 minutes
Bake Time: 25 minutes
Total Time: 45 minutes plus cooling time 1 hour
Ingredients
Lemon Curd:
- 4 egg yolks
- 1 whole egg
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup lemon juice
- 1/4 + 1/8 tsp salt
- 1/2 cup unsalted butter, cut into pieces
For Assembly:
- 2 (1/2-pint) containers fresh raspberries
- 1/2 cup raspberry jelly (or jam)
- Fresh mint for garnish
Instructions
Make Pâte Sucrée. Let cool completely.
Meanwhile, in a medium saucepan, whisk together the egg yolks and whole egg, sugar, and lemon juice. Cook over medium-low, stirring constantly, until thick enough to coat a spoon, about 5 minutes.
Remove from heat and whisk in butter and salt. Strain into a bowl to remove any excess pieces that might’ve curdled (if you don’t have a fine-mesh sieve, it’s not a big deal to skip this). Cover with plastic wrap, placing directly on to the surface so a skin doesn’t form. Let cool.
Spread the lemon curd evenly in the crust. Arrange the raspberries on top, starting at the edge and working inward.
Warm the jelly until it will drizzle (add 1 teaspoon of water if needed), then brush over the raspberries to add shine and seal the fruit. Fill in any gaps between the berries to cover any yellow curd showing. Garnish with mint leaves. Chill until ready to serve.
Chef’s Note:
Do not skip garnishing with mint leaves. The mint, even just sitting on top of the tart, lends such a wonderful flavor to this tart!
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