The tangy zest of lemons mingling with the sweet burst of fresh raspberries creates a symphony of flavors that dance on your tongue. This Mother’s Day Raspberry Lemon Tart is not just a dessert it’s a celebration, a delightful experience that brings joy to any gathering.
Picture yourself slicing into this vibrant tart, the buttery crust giving way to the velvety filling. The aroma wafts through the air, enticing everyone nearby. As you take your first bite, the bright citrus notes combined with the luscious berries make you feel like you’re basking in sunshine. Perfect for Mother’s Day or any occasion when you want to impress.
Why You'll Love This Recipe
- This delightful tart is incredibly easy to prepare, making it perfect for any skill level
- Its flavor profile strikes a balance between sweet and tart, pleasing every palate
- The stunning presentation guarantees it will be the star of your dessert table
- Versatile enough for brunch or an after-dinner treat, it suits any occasion beautifully
Last Mother’s Day, my family was wowed when I served this tart. My mom’s eyes sparkled brighter than the candles on her cake as she took her first bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Shortcrust Pastry: You can make it from scratch or buy pre-made. Either way, make sure it’s nice and flaky.
- Fresh Raspberries: Look for plump and juicy berries they should be bright in color and free from mushiness.
- Lemon Juice: Freshly squeezed lemon juice provides the best flavor bottled juice simply won’t cut it.
- Sugar: Granulated sugar works best here to balance out the tartness of the lemons and raspberries.
- Eggs: Use large eggs at room temperature for optimal mixing and baking results.
- Butter: Unsalted butter adds richness to the filling make sure it’s softened for easy blending.
- Powdered Sugar: Ideal for dusting on top before serving, it adds a touch of sweetness and elegance.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Shortcrust Pastry: Begin by preheating your oven to 350°F (175°C). In a bowl, combine flour and salt before cutting in chilled butter until crumbly.
Chill and Roll Out Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Once chilled, roll out on a floured surface until about 1/8 inch thick.
Blind Bake the Crust: Place your rolled-out pastry into a tart pan, trimming excess edges. Use parchment paper and pie weights to blind bake for 15 minutes until lightly golden.
Create the Filling: While your crust cools, whisk together eggs and sugar until pale and fluffy. Then gently fold in lemon juice and raspberries without breaking them up too much.
Bake Your Tart: Pour the raspberry-lemon filling into the cooled pastry shell. Bake in your preheated oven for 25-30 minutes until set but still slightly jiggly in the center.
Cool and Serve: Allow your tart to cool completely at room temperature before refrigerating for at least two hours. Dust with powdered sugar just before serving to create an elegant finish.
Now you’re ready to enjoy this beautiful Mother’s Day Raspberry Lemon Tart Remember that every slice comes with love baked right into it perfect for sharing with family or keeping all to yourself on those days you deserve some extra sweetness
You Must Know
- This delightful Mother’s Day Raspberry Lemon Tart is not just a treat it’s a celebration of flavors
- The tartness of the lemon paired with sweet raspberries creates a symphony in your mouth
- This dessert will impress family and friends at any gathering
Perfecting the Cooking Process
Start by preparing the crust first, then focus on making the filling while it bakes. This way, everything comes together seamlessly and tastes divine.
Add Your Touch
Feel free to swap raspberries for other berries like blueberries or strawberries for a unique twist. You can also add a hint of vanilla for extra flavor
Storing & Reheating
Store the tart in an airtight container in the fridge for up to three days. Enjoy it chilled or let it sit at room temperature before serving.
Chef's Helpful Tips
- To make your crust perfectly flaky, avoid overmixing the dough
- Using cold butter helps achieve that ideal texture
- For rich flavor, use freshly squeezed lemon juice instead of bottled juice for the filling
I remember the first time I made this tart my mom’s eyes lit up with joy as she took her first bite. It’s those little moments that make cooking so special
FAQ
Can I use frozen raspberries for this tart?
Yes, frozen raspberries work well just thaw them and drain excess liquid before using.
How do I know when the tart is done baking?
The edges should be golden brown, and the filling will slightly jiggle in the center when done.
What can I serve with the raspberry lemon tart?
A dollop of whipped cream pairs beautifully with this tangy dessert for extra indulgence
Mother’s Day Raspberry Lemon Tart
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
Description
Delight in the refreshing flavors of our Mother’s Day Raspberry Lemon Tart. With a luscious filling of sweet raspberries and zesty lemon in a flaky crust, this dessert is perfect for any celebration. It’s visually stunning and incredibly easy to prepare, making it an ideal treat for family gatherings or brunches. Each slice brings joy and sunshine to your table!
Ingredients
- 1 ½ cups shortcrust pastry (homemade or store-bought)
- 1 cup fresh raspberries
- ½ cup freshly squeezed lemon juice
- ¾ cup granulated sugar
- 3 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, combine flour and salt; cut in chilled butter until crumbly.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out on a floured surface to about 1/8 inch thick.
- Place the rolled pastry into a tart pan, trim excess edges, and blind bake with parchment paper and weights for 15 minutes until lightly golden.
- Whisk together eggs and sugar until pale; gently fold in lemon juice and raspberries.
- Pour filling into the cooled crust and bake for 25-30 minutes until set but slightly jiggle in the center.
- Cool completely at room temperature before refrigerating for at least two hours; dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 240
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg
