Raspberry-Lemon Tart

I really enjoy the tartness of this recipe. I adapted this from another recipe. When you don't thaw and drain the raspberries the dessert ends up almost pudding like, which is wonderful served warm. It was a mistake that turned out wonderfully!

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 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

Directions

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.