A simple shortbread crust is pressed into a cake pan and pre-baked. The cookie-like crust is then filled with berries and covered with a lemon cream. After another trip to the oven,the berries and cream set-up and you have a delectable tart bursting with summer flavors.
The combination of black raspberries and blackberries gave the tart a gorgeous deep purple color once cooked.
I topped it with powder sugar...
And it was pretty darn tasty. Here's a piece topped with a big dollop of fresh whipped cream :)
My only change to the recipe would be to use a little less lemon juice, so it's not so tart. I think juice from 1 1/2 lemons would give it the right amount of zip (or maybe just 1 lemon). That extra amount of juice put it over the top. But if you like tart lemony desserts, keep it the same.
Update: My mom made this tart and used frozen berries and she said it put her bake time at about 40 minutes over the listed time! I baked mine at sea level in San Diego and she baked hers at high altitude. Maybe that's the reason?? So make sure to thaw and drain your berries well!
Raspberry-Lemon Shortbread Tart
Source: RachealRay
3 cups frozen raspberries (1 pound)
1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
11/4 cups granulated sugar
13/4 cups all-purpose flour
3 large eggs
Zest and juice of 2 lemons (about 1/4 cup juice)
Confectioners’ sugar, for dusting
Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form.* 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°. 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.
Below is the pre-baked crust filled with frozen berries. I used a berry medley for this one because that's what I had on hand. Fresh or frozen fruit would work and any type of berry would be scrumptious.
The combination of black raspberries and blackberries gave the tart a gorgeous deep purple color once cooked.
I topped it with powder sugar...
And it was pretty darn tasty. Here's a piece topped with a big dollop of fresh whipped cream :)
My only change to the recipe would be to use a little less lemon juice, so it's not so tart. I think juice from 1 1/2 lemons would give it the right amount of zip (or maybe just 1 lemon). That extra amount of juice put it over the top. But if you like tart lemony desserts, keep it the same.
Update: My mom made this tart and used frozen berries and she said it put her bake time at about 40 minutes over the listed time! I baked mine at sea level in San Diego and she baked hers at high altitude. Maybe that's the reason?? So make sure to thaw and drain your berries well!
Raspberry-Lemon Shortbread Tart
Source: RachealRay
3 cups frozen raspberries (1 pound)
1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
11/4 cups granulated sugar
13/4 cups all-purpose flour
3 large eggs
Zest and juice of 2 lemons (about 1/4 cup juice)
Confectioners’ sugar, for dusting
Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form.* 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°. 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.
* The crust mixture is quite crumbly, but bakes up well. So, don't worry as you're pressing it into the pan.
** I filled my hot crust with frozen berries. I didn't wait for the berries to thaw and drain. The only problem this caused was that it needed extra time to bake. It also changed the consistency into a berry filling as opposed to a drier, cakier filling. So, if you want it cakier, make sure you drain your berries well.
All I can say is yum, yum, yum! What an simple recipe filled with great flavor combinations. Perfect for summer!
ReplyDeleteThanks for stopping by.
ReplyDeleteIt is a great summer dessert.
It did take a while to bake. Even with the exteneded baking time the tart turned out exactly like your pictures. Wow!
ReplyDeleteI was worried about the crust getting too browned but put a cookie sheet under the pan for part of the cooking time. The crust boottom didn't brown and was soft and fluffy. Great dessert! Everyone loved it.
It is now a permanent recipe for me!
I am making this tart agian tonight and again with mixed berries. I am thawing the berries out this time to see if baking time decreases. I am starting to drool already.
ReplyDeleteI was checking your blog for a different recipe and I found this one instead. My MIL gave me the magazine with this in it when it came out, and I've used this recipe so many times, I can't count them all! Glad to see someone else loves it!
ReplyDelete