Best 2 Rustic Lemon Raspberry Tart Recipes
Indulge in a delightful culinary journey with our rustic lemon-raspberry tart, a symphony of flavors and textures that will tantalize your taste buds. This tart is a perfect balance of sweet and tangy, featuring a buttery, flaky crust encasing a luscious filling of velvety lemon curd and bursting fresh raspberries. Each bite offers a harmonious blend of citrusy brightness, fruity sweetness, and a hint of tartness. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed for success, guiding you through every step with detailed instructions and helpful tips. Along with the classic lemon-raspberry tart, we've included variations to suit diverse preferences and dietary needs. Explore the zesty Lemon Tart, bursting with intense lemon flavor, the refreshing Raspberry Tart, showcasing the vibrant taste of raspberries, and the gluten-free Almond-Crusted Tart, a delightful alternative for those with gluten sensitivities. Each recipe is meticulously crafted to ensure a perfect outcome, promising a delightful treat that will impress family and friends alike. Embark on this culinary adventure and create a masterpiece that will leave a lasting impression.
Here are our top 2 tried and tested recipes!
RUSTIC LEMON-RASPBERRY TART
I've been anxiously awaiting for local raspberries to become available to try this. We're lucky to live only a mile away from a berry farm, too! Local recipe. Feel free to substitute other seasonal berries: strawberries, blueberries, blackberries, etc.
Provided by COOKGIRl
Categories Raspberries
Time 1h10m
Yield 1 tart
Number Of Ingredients 13
Steps:
- Crust: In a med-sized metal bowl, combine flour, salt and baking powder. Add butter and cut into flour with pastry cutter until crumbs form and it resembles a course meal. Sprinkle with vinegar and water and knead gently until dough forms. Do not over-mix. Wrap dough in plastic wrap and chill at least 2 hours or overnight.
- Processor method: Combine flour, salt and baking powder with cold butter, pulse briefly and add vinegar and water until combined (approx. 15-20 sec). Do not over-mix, or dough will be tough. Chill, as above.
- Preheat oven to 375º.
- Roll out dough to form a 13 1/2" circle (rough edges add character).
- Place into a 10 1/2" springform pan and press 1 1/2" up the sides of the pan. Set aside. Note: I don't own a springform pan and used instead my 9" Pyrex pie pan. I had no problems.
- Baker's Tip: roll out dough on floured plastic wrap for easy transfer to pan.
- Filling: Wash lemon well and slice off the ends, cut into eighths and remove seeds, but [*do not*] remove the rind.
- Add all filling ingredients to blender and blend well until liquefied, about 1 minute.
- Pour into unbaked tart shell.
- Bake at 375 degrees for 10 min, then lower temperature to 325 degrees and bake 30-40 more minutes (closer to 40 minutes for my tart), or until knife comes out clean.
- Set aside to cool at least 45 minutes or up to 1 hour. The longer it sits the firmer the tart will be and much easier to slice. I sliced the tart a half hour after removing from the oven and that was too soon.
- Top with fresh raspberries and if desired, a [light] dusting of powdered sugar.
RUSTIC RASPBERRY LEMON CHEESECAKE TART RECIPE - (4.1/5)
Provided by CandyH
Number Of Ingredients 8
Steps:
- For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool. For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd. To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar. Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating. Other berries would be lovely as well. I bet blueberries, strawberries, blackberries or a combination would also be great! A Susi's Kochen und Backen Original Recipe
Tips for Making a Rustic Lemon Raspberry Tart:
- Use high-quality ingredients, especially the lemons and raspberries. This will make a big difference in the flavor of the tart.
- Make sure the butter is cold before you start working with it. This will help to keep the tart crust flaky.
- Don't overmix the tart dough. Overmixing will make the dough tough.
- Blind bake the tart crust before filling it. This will help to prevent the crust from becoming soggy.
- Use a good quality lemon curd. You can make your own lemon curd or use a store-bought brand.
- Don't overcook the raspberries. Overcooked raspberries will become mushy.
- Serve the tart at room temperature or slightly chilled. This will allow the flavors to shine through.
Conclusion:
This rustic lemon raspberry tart is a delicious and easy-to-make dessert that is perfect for any occasion. The bright and tangy flavors of the lemon and raspberries are perfectly balanced by the sweet and flaky crust. This tart is sure to be a hit with everyone who tries it!
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