Description
Celebrate Mother’s Day with this delightful Raspberry Lemon Tart, a vibrant dessert that perfectly balances the tang of fresh lemons and the sweetness of ripe raspberries. This tart not only looks stunning but also offers a burst of refreshing flavors that will transport you to nostalgic moments spent in the kitchen. Easy to prepare and sure to impress, it is the ideal centerpiece for your special gathering.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter (cold, cubed)
- 3 fresh lemons (zested and juiced)
- 2 cups fresh raspberries
- 2 large eggs (room temperature)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix flour and granulated sugar. Cut in cold butter until crumbly.
- Gradually add icy water until a dough forms; chill for 30 minutes.
- Roll out chilled dough and press into a tart pan. Blind bake with weights for 15 minutes until golden.
- Mix eggs, lemon juice, lemon zest, and raspberries in a bowl while crust cools.
- Pour filling into crust and bake for an additional 25-30 minutes until set but slightly jiggly.
- Cool completely before dusting with powdered sugar and slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg