Raspberry Lemon Tart

"The Queen of Hearts,
she made some tarts,
All on a summer day:
The Knave of Hearts,
he stole those tarts,
And took them quite away!"

- Lewis Carroll


This week, I made a Raspberry Lemon Tart that I found on http://www.sassyradish.com

Her tart looks much nicer than mine did, even though I did try to get rid of the air bubbles. My oven also has developed a mind of its own, so I am dealing with spiking or dropping temperatures. The taste was heavenly, light and summery. I served it with a dollop of whipped cream.

I used the same tart dough as for my Rhubarb Streusel Tart although the recipe she used sounds pretty foolproof.

Filling:

2 medium lemons
2 large eggs
2 large egg yolks
1/2 cup sugar
3/4 cup plus 2 tablespoons heavy cream
2 cups raspberries

Preparation:

1. Center a rack in the oven and preheat the oven to 300°F.

2. Finely grate the zest of both lemons; set aside. With a small knife, cut off the top and bottom of each lemon and then carefully cut away the cottony white pith and a tiny bit of flesh from each lemon–the juicy sections of lemon should now be completely exposed. Lay the lemons on their sides and cut each lemon crosswise into 1/2-inch-thick slices; remove the seeds.

3. Place the lemon slices, eggs, yolks and sugar in the container of a blender and puree until smooth. Strain the mixture into a bowl and whisk in the reserved zest and the cream. Give the bowl a good rap against the kitchen counter to de-bubble it–if there are bubbles in the cream now, there will be bubbles in your tart later. (It’s not tragic, but neither is it attractive.)

4. Scatter the berries over the bottom of the crust and pour over the filling. Bake for 35 to 40 minutes, or until the filling is set in the center. Transfer the tart to a rack and cool to room temperature.

To serve: Cut the tart into 8 wedges and serve as is with some lightly sweetened whipped cream, raspberry coulis or even a spoonful of berry marmalade.

Makes 8 servings