Lemon and Raspberry Tart

Mix and Bake the Crust:

In a large bowl, combine the flour, powdered sugar, lemon zest, and salt. Toss together until evenly combined, making certain that the lemon zest is well coated with the flour.
1 ¼ cups all-purpose flour, ½ cup powdered sugar, 1 tablespoon lemon zest, ¼ teaspoon salt
Using a pastry cutter or a fork, blend the butter into the flour until it resembles coarse sand. Stir in the egg yolk and lemon juice. Gather the dough together into a ball. If necessary, add a teaspoon of water at a time until the dough comes together.
8 tablespoons unsalted butter, 1 egg yolk, 1 teaspoon lemon juice, 2 tablespoons ice water
Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Heat the oven to 375° and lightly spray a tart pan with cooking spray.
Remove the dough from the refrigerator and roll it out on a lightly floured surface to a 1/4-inch thick circle.
Gently lift the dough and transfer it to the tart pan. Gently press the dough into the pan. Trim off any excess dough that extends above the top edge of the pan. Use a fork to lightly prick the crust all over.
Note: You may find it easier to simply press the dough into the pan instead of rolling it out. Place the ball of chilled dough in the prepared pan and gently press until the dough is distributed over the bottom and up the sides of the pan. Work quickly so the butter doesn’t melt.
Cut a piece of parchment paper to fit inside the tart pan covering the bottom and up the sides. Crumple the paper (to make it pliable) then smooth it out and place it in the pan covering the dough. Add 2 cups of pie weights, dry beans, or rice on top of the parchment paper.
Bake the crust with the weights in place for 20 minutes.
Remove from the oven and cool for 20 minutes, then remove the parchment paper and weights.

Make the Filling and Assemble the Tart:

Place the sugar, lemon juice, eggs, egg yolks, zest, and salt in a medium saucepan. Cook over medium heat, whisking continually to prevent the eggs from curdling.
1 cup granulated sugar, 1 cup fresh lemon juice, 4 large eggs, 4 large egg yolks, 1 tablespoon lemon zest, ¼ teaspoon salt
When the curd has thickened, remove it from the heat. Stir in the butter until it melts and the mixture is smooth.
Note: When thickened sufficiently, the curd should coat the back of a spoon; if you run your finger through the curd on the spoon, it should leave a clean line in the curd.
¾ cup unsalted butter
Pour the curd through a fine-meshed strainer and let it cool for 15 minutes.
While the filling cools, preheat the oven to 350° and set the tart pan with the cooled shell on a baking sheet.
Spread the raspberry jam over the bottom of the cooled crust.
5 tablespoons raspberry jam
Pour the cooled curd over the layer of raspberry jam.
Transfer the baking sheet to the oven and cook the tart for 10 minutes or until the edges of the crust are set.
Remove and set on a wire rack to cool completely. Refrigerate for 2 hours before serving.

Ingredients

For the Crust:

For the Filling:

Optional Garnishes:

Instructions

Mix and Bake the Crust:

Make the Filling and Assemble the Tart:

Nutrition