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This tart combines the tangy lushness of a lemon filling topped with fresh red raspberries, perfect for a summery dessert. Originally from an August 1983 issue of Bon Apetit featuring Beautiful Berry Desserts.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon grated lemon peel
- 1 pinch salt
- 1⁄2 cup chilled unsalted butter, cut into 1/2 inch pieces (1 stick)
- 3 tablespoons chilled vegetable shortening
- 1 tablespoon cognac
- 2 -4 tablespoons ice water
- 1 1⁄2 cups sugar
- 1⁄2 cup unsalted butter, melted and cooled (1 stick)
- 7 tablespoons fresh lemon juice
- 3 extra-large eggs, room temperature, beaten to blend
- 2 egg yolks, room temperature, beaten to blend
- 1 -2 tablespoon lemon peel, finely minced
- 4 cups fresh raspberries
- Combine flour, sugar,peel and salt in large bowl.
- Cut in butter and shortening until mixture resembles coarse meal.
- Add cognac, then gradually blend in water until mixture can be gathered into a ball.
- Flatten dough into a disc.
- Wrap in plastic and refrigerate 1 hour (or up to 3 days).
- Butter 10 to 11 inch quiche pan.
- Roll dough out on floured surface into 12 or 13 inch circle 1/8 inch thick.
- Fit into pan;form edges.
- Freeze until firm (or up to 1 month).
- Preheat oven to 450 degrees.
- Prick pastry shell with fork.
- Line with buttered parchment paper, then fill with dried beans or pie weights.
- Bake 5 minutes;reduce oven temperature to 350 degrees and bake 10 minutes.
- Remove paper and weights.
- Continue baking until well browned, about 20 minutes.
- For filling:.
- Combine all ingredients in heavy medium saucepan and stir constantly over low heat until thick, 15 to 20 minutes; do not boil.
- Let cool.
- (Can be prepared 2 days ahead.Place plastic wrap directly on surface of filling after cooling. Refrigerate until ready to use.).
- Spoon filling into crust and arrange raspberries decoratively over top.