Raspberry-lemon Tart

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 cups frozen raspberries (1 pound)
• 7/8 cup cold unsalted butter
• 1 1/4 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3 large eggs
• 2 lemons, juice and zest of

Recipe

• 1 preheat the oven to 400 degrees.
• 2 using your fingers, combine the butter, ½ cup of the sugar, and 1 and ½ cups of the flour and blend together until coarse crumbs form.
• 3 pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust.
• 4 bake the crust until lightly golden, about 20 minutes.
• 5 remove the crust from the oven and reduce the temperature to 325 degrees.
• 6 scatter the drained raspberries evenly over the baked crust.
• 7 beat the eggs with the remaining ¾ cup of sugar.
• 8 whisk in the lemon zest, lemon juice, and the remaining ¼ cup of flour.
• 9 pour the lemon cream over the raspberries.
• 10 bake the tart until the custard is set, about 30 minutes.