Recipe: Lemon Tart with Raspberries

Thanks one of my friends, Katrina, I am now a proud owner of a tart pan! I have lots of recipes I want to try with this tart pan, both sweet and savory, so stay tuned!

But I’m putting all of my birthday presents to good use here and I chose to make Lemon Tart with Raspberries – from the cookbook my sis gave me. It was calling my name…lemon, butter, raspberries? Sigh.

We’ve been eating it every single day this past weekend (along with those 7.11 oz slurpees, hope you got some too!) – it’s an ideal dessert for summer!

Musica for this post: Sneaker Pimps – Spin Spin Sugar

Lemon Tart with Raspberries
From Williams-Sonoma’s The Weeknight Cook
Makes 1 (10½ inch) tart

Print this recipe!

You’ll need:
- butter cookie dough @ cool room temp (1 disk – recipe follows)
- 2 eggs
- ⅔ sugar
- 12 oz cream cheese @ room temp
- ½ cup sour cream
- 2 tsps lemon zest
- lemon juice from 1 lemon
- 2 tbsps flour
- 1 tsp pure vanilla extract
- 1½ cups of raspberries

Directions:
Place dough between 2 large sheets of parchment paper and roll out into a 12 inch round. Fit into a 10½ inch tart pan with a removable bottom and trim the dough to allow a ½ inch overhang. Fold the overhang over itself and press into the sides of the pan. Freeze for at least 30 minutes or up to overnight.

Preheat oven to 375°F. Place the pan on a baking sheet and blind bake the crust for 10 minutes. Remove the foil and weights and bake until golden, about 5 minutes longer. Transfer to a wire rack to cool and reduce oven temp to 350°F.

In a food processor, process the eggs and sugar until smooth, about 1 minute. Add the cream cheese, pulse briefly, and then process until smooth. Add the sour cream, lemon zest and juice, flour, and vanilla and process until smooth, about 20 seconds. Pour the filling into the baked crust. Bake until the filling is set when you gently shake the pan, about 35 minutes.

Transfer to a wire rack to cool. Remove the tart from the pan. Cover & refrigerate for at least 3 hours or up to overnight. Just before serving, top with raspberries and cut into wedges.

Butter Cookie Dough
From Williams-Sonoma’s The Weeknight Cook
Makes 3 dough disks

You’ll need:
- 3 cups all purpose flour
- 2¼ cups cake flour
- 1½ tsps salt
- 2¼ cups unsalted butter
- 1½ cups confectioners sugar
- 1 tbsp pure vanilla extract

Directions:
Sift together both flours + salt into a bowl and set aside. In a large bowl, using an electric mixer on low speed, beat the butter, sugar, and vanilla until smooth, about 1 minute. Add the flour mixture and mix just until a moist dough forms. Turn out the dough onto a lightly floured work surface. Divide into 3 equal portions, pat each into a flat disk, and wrap each in plastic wrap.