Lemon Raspberry Tart

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READY IN: 1hr 35mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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