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I realized this week I didn't really know how to spell "raspberries" correctly. That's all. On to deliciousness.
Raspberry Lemon Tart
Sweet Pie and Tart Dough (recipe below)
Lemon Curd (recipe below)
3 cups raspberries (or other kinds, could be cool for decorative purposes)
Sweet Pie and Tart Dough (makes a 9-10 inch tart or pie crust, about 2 pounds)
1/2 cup plus 2 tablespoons (10 tablespoons altogether) cold butter
2/3 cup sugar
2 eggs
2 cups flour
1/2 teaspoon salt
Lemon Curd (makes about 2 1/2 cups with butter and 2 without)
4 large eggs
2/3 cup sugar
Grated zest of 1 lemon
2/3 cup fresh lemon juice (about 3 lemons-worth)
4-8 tablespoons butter (optional)
First, we make the tart. These directions call for a stand mixer, and you should use a paddle attachment.
Preheat your oven to 400 degrees. Cut the butter into the sugar. Set the mixer to medium, then high, for about 4 minutes or until the mixture is smooth. Then, separate the eggs into 2 dishes: one with an egg and one egg yolk, the other with the separated egg white from one egg.
Add the whole egg+yolk and the flour+salt to the mixer, and use either a mixing bowl cover or (if your mixer does not come with one) a towel. Beat on high speed until the motor audibly begins to strain. Add the egg white and beat for a few seconds more (I don't know what difference it makes, this is just what I'm told to do).
With your handy rollin pin, roll out the dough (with copious amounts of flour) until the tart dough is about 4 inches bigger than the tart pan. Using your thumb and index finger, create a sort of lip at the top of the crust while pressing it into the tart pan.
Over the top of the crust, lay down a sheet of parchment paper and fill the crust with rice or dried beans. Bake for 10-15 minutes, or until the crust takes on a matte appearance. Take the pan out, remove the parchment paper+rice/beans, and bake for another 10-15 minutes.
Now, it's time for the lemon curd. In a pan with sloping sides, over medium heat, whisk together the eggs and sugar until it takes on a pale yellow color. Slowly whisk in the zest and lemon juice, until the mix thickens. If you so choose to add butter, now's the time.
Using an offset spatula, transfer the mixture to a bowl, and chill in the fridge/freezer (freezer worked better in my opinion) until cooled. When set, pour the lemon curd into the tart crust, top with raspberries, and enjoy.
I realized this week I didn't really know how to spell "raspberries" correctly. That's all. On to deliciousness.
Raspberry Lemon Tart
Sweet Pie and Tart Dough (recipe below)
Lemon Curd (recipe below)
3 cups raspberries (or other kinds, could be cool for decorative purposes)
Sweet Pie and Tart Dough (makes a 9-10 inch tart or pie crust, about 2 pounds)
1/2 cup plus 2 tablespoons (10 tablespoons altogether) cold butter
2/3 cup sugar
2 eggs
2 cups flour
1/2 teaspoon salt
Lemon Curd (makes about 2 1/2 cups with butter and 2 without)
4 large eggs
2/3 cup sugar
Grated zest of 1 lemon
2/3 cup fresh lemon juice (about 3 lemons-worth)
4-8 tablespoons butter (optional)
First, we make the tart. These directions call for a stand mixer, and you should use a paddle attachment.
Preheat your oven to 400 degrees. Cut the butter into the sugar. Set the mixer to medium, then high, for about 4 minutes or until the mixture is smooth. Then, separate the eggs into 2 dishes: one with an egg and one egg yolk, the other with the separated egg white from one egg.
Add the whole egg+yolk and the flour+salt to the mixer, and use either a mixing bowl cover or (if your mixer does not come with one) a towel. Beat on high speed until the motor audibly begins to strain. Add the egg white and beat for a few seconds more (I don't know what difference it makes, this is just what I'm told to do).
With your handy rollin pin, roll out the dough (with copious amounts of flour) until the tart dough is about 4 inches bigger than the tart pan. Using your thumb and index finger, create a sort of lip at the top of the crust while pressing it into the tart pan.
Over the top of the crust, lay down a sheet of parchment paper and fill the crust with rice or dried beans. Bake for 10-15 minutes, or until the crust takes on a matte appearance. Take the pan out, remove the parchment paper+rice/beans, and bake for another 10-15 minutes.
Now, it's time for the lemon curd. In a pan with sloping sides, over medium heat, whisk together the eggs and sugar until it takes on a pale yellow color. Slowly whisk in the zest and lemon juice, until the mix thickens. If you so choose to add butter, now's the time.
Using an offset spatula, transfer the mixture to a bowl, and chill in the fridge/freezer (freezer worked better in my opinion) until cooled. When set, pour the lemon curd into the tart crust, top with raspberries, and enjoy.
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on Wednesday, December 22, 2010 at 10:46 PM.
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