Why did my tart crust shrink during baking?

Shrinking happens when the gluten in the dough contracts during baking. Make sure to really chill the dough before baking, and don't stretch it when placing it in the pan. Using pie weights during blind baking also helps prevent shrinkage.

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries for the topping! Thaw them completely first and drain any excess liquid before pureeing. You might need to cook the puree slightly longer to reach the right consistency.

How do I know when my lemon filling is done baking?

The filling should be set around the edges but still have a slight jiggle in the center—similar to how cheesecake looks when properly baked. It will continue to set as it cools, so be careful not to overbake.

Can I make this tart without a food processor?

Absolutely! For the crust, you can cut the butter into the flour mixture using a pastry cutter or two knives. For the raspberry puree, use a blender or simply mash the berries very well and then strain them.

Raspberry Lemon Tart Recipe

Description

This Raspberry Lemon Tart features a buttery and crisp tart crust filled with a silky lemon curd and topped with a vibrant, homemade raspberry layer. The combination of sweet, tangy lemon and fresh raspberry makes this tart a show-stopping dessert ideal for spring and summer gatherings. With a delicate crust, smooth filling, and bold flavors, it’s perfect for impressing guests or treating yourself to a delightful treat.

Ingredients

Units Scale

Tart Crust

1 large egg yolk
1 tablespoon heavy cream
1/2 teaspoon pure vanilla extract
1 1/4 cups (158g) all-purpose flour
1/2 cup (66g) confectioners’ sugar
1/4 teaspoon kosher salt
8 tablespoons unsalted butter, cut into cubes and chilled

Fillings

1/4 cup lemon zest (from about 4 lemons)
1/2 cup lemon juice (from about 4 lemons)
1 large egg
5 large egg yolks
2/3 cup honey, divided
Kosher salt (pinch + 1/8 teaspoon)
4 tablespoons unsalted butter, cut into 4 pieces and chilled
2 tablespoons heavy cream
10 ounces fresh raspberries (~2 cups)
3 tablespoons cornstarch
2 tablespoons water

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Egg Mixture: Whisk together1 egg yolk, 1 tablespoon heavy cream, and 1/2 teaspoon vanilla extract in a small bowl. Set aside.
Make the Tart Dough: In a food processor, pulse together 1 1/4 cups flour, 1/2 cup confectioners’ sugar, and 1/4 teaspoon salt until combined (about 5 seconds). Scatter 8 tablespoons chilled butter over the top and pulse until the mixture looks like coarse cornmeal (about 15 pulses). With the processor running, add in the egg yolk mixture and process until the dough just comes together (about 12 seconds).
Shape and Chill the Dough: Turn the dough out and form into a 6-inch disk. Wrap tightly in plastic and refrigerate for at least 1 hour and up to 4 days.
Roll Out the Dough: Let the chilled dough sit at room temperature for about 10 minutes to soften. Roll into an 11-inch circle on a lightly floured counter. Loosely roll the dough around the rolling pin and unroll it into a 9-inch tart pan with a removable bottom. Gently press the dough into the corners and flutes, then trim excess dough with a rolling pin. Wrap and freeze the dough-lined pan for 30 minutes until firm.
Bake the Tart Shell: Preheat the oven to 375°F (190°C) and place the rack in the middle position. Set the prepared tart shell on a baking sheet, line with a double layer of foil, and fill with pie weights. Bake for 30 minutes until the crust is golden, rotating the pan halfway. Remove the foil and weights; let the crust cool completely.
Make the Lemon Filling: Reduce oven temperature to 350°F (175°C). Reserve 1 tablespoon lemon juice. In a medium saucepan, whisk remaining lemon juice, 1/4 cup lemon zest, 1 whole egg, 5 yolks, 1/3 cup honey, and a pinch of salt until smooth. Cook over medium-low heat, stirring constantly, until thickened and the mixture reaches 165°F (about 5 minutes). Remove from heat; whisk in 4 tablespoons chilled butter until melted. Strain the lemon curd into a bowl and gently stir in 2 tablespoons heavy cream.
Bake Lemon Layer: Pour the warm lemon filling into the cooled crust. Bake on a sheet pan for 10–12 minutes, rotating halfway, until the filling is shiny, opaque, and still slightly jiggly in the center. Cool on a wire rack.
Make the Raspberry Layer: In a food processor, process 10 ounces fresh raspberries until smooth (about 2 minutes). Strain the purée into a medium saucepan, pressing to extract all juice and discarding solids. Whisk in remaining 1/3 cup honey and 1/8 teaspoon salt. In a separate bowl, whisk together 3 tablespoons cornstarch, reserved 1 tablespoon lemon juice, and 2 tablespoons water. Whisk this mixture into the raspberry purée. Cook over medium-low heat, stirring constantly, until thickened and reaching 170°F (about 5 minutes). Cool to 130°F, whisking occasionally.
Finish and Set Tart: Pour the slightly cooled raspberry mixture evenly over the cooled lemon filling and spread into an even layer. Refrigerate for about 2 hours, or until the raspberry layer is set and shiny.
Serve: Remove the outer ring of the tart pan, slide a thin spatula underneath the tart to transfer to a serving platter, slice into wedges, and enjoy.

Notes

Chilling time for dough and finished tart is essential for best texture.
Use fresh, high-quality raspberries and lemons for the brightest flavor.
Tart can be made up to 1 day in advance; store covered in refrigerator.
If you don’t have pie weights, use dried beans or rice as a substitute.
Strain the curds and purées for an extra-smooth filling and topping.

Nutrition

Serving Size: 1 slice (1/8 of tart)
Calories: 320
Sugar: 25g
Sodium: 120mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 4g
Cholesterol: 130mg