Rustic Lemon-Raspberry Tart

READY IN: 1hr 10mins
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust: In a med-sized metal bowl, combine flour, salt and baking powder. Add butter and cut into flour with pastry cutter until crumbs form and it resembles a course meal. Sprinkle with vinegar and water and knead gently until dough forms. Do not over-mix. Wrap dough in plastic wrap and chill at least 2 hours or overnight.
  • Processor method: Combine flour, salt and baking powder with cold butter, pulse briefly and add vinegar and water until combined (approx. 15-20 sec). Do not over-mix, or dough will be tough. Chill, as above.
  • Preheat oven to 375º.
  • Roll out dough to form a 13 1/2" circle (rough edges add character).
  • Place into a 10 1/2" springform pan and press 1 1/2" up the sides of the pan. Set aside. Note: I don't own a springform pan and used instead my 9" Pyrex pie pan. I had no problems.
  • Baker's Tip: roll out dough on floured plastic wrap for easy transfer to pan.
  • Filling: Wash lemon well and slice off the ends, cut into eighths and remove seeds, but [*do not*] remove the rind.
  • Add all filling ingredients to blender and blend well until liquefied, about 1 minute.
  • Pour into unbaked tart shell.
  • Bake at 375 degrees for 10 min, then lower temperature to 325 degrees and bake 30-40 more minutes (closer to 40 minutes for my tart), or until knife comes out clean.
  • Set aside to cool at least 45 minutes or up to 1 hour. The longer it sits the firmer the tart will be and much easier to slice. I sliced the tart a half hour after removing from the oven and that was too soon.
  • Top with fresh raspberries and if desired, a [light] dusting of powdered sugar.
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