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
Scale
- 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