RECIPE: Raspberry Lemon Shortbread Tart

18 years ago

I posted a link to this on the CF, but thought you all might like it too. it is from the new Rachel Ray magazine.

Raspberry-Lemon Shortbread Tart

Silvana Nardone

From Every Day with Rachael Ray

February-March 2006

8 Servings

Prep Time: 30 min; Cook Time: 50 min

3 cups frozen raspberries (1 pound)

1 stick plus 6 tablespoons cold unsalted butter, cut

into pieces

1 1/4 cups granulated sugar

1 3/4 cups all-purpose flour

3 large eggs

Zest and juice of 2 lemons (about 1/4 cup juice)

Confectioners' sugar, for dusting

1. Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400Â°. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.

2. Remove the shortbread from the oven and reduce the temperature to 325Â°. Scatter the drained raspberries evenly over the baked shortbread.

3. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar.

You can replace the raspberries with your favorite fruitÂor even pieces of chocolate. Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard.

My notes: Based on the mistakes I made the first try...Make sure the berries are thawed and drained well. Don't make the custard while the crust is baking! While the crust is COOLING I made the custard, and then put the berries on the crust just before pouring the custard on top. Baking time was a bit longer than the 30 minutes stated, too.

Also...I made the shortbread in the food processor rather than using my fingers. Worked perfectly.

Linda

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Comments (7)

woodie
18 years ago
Thanks for your added notes, Linda. I was a little nervous about this recipe, but it sounds so good, I'd like to try it.
ginger_st_thomas
18 years ago
Oh, what's not to love? I didn't know she had a magazine. Thanks for posting this. I'm saving it. Love anything raspberries AND lemons.
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Thanks Ginger, You can never have to many recipes with Chocolate in them and this one sounds good. The Lemon Curd Tart is very similar to the recipe that I posted recently for Shortbread Tarts with Lemon Filling. The combination of the shortbread crust with the tart lemon filling is wonderful. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table =================================== Source: Appeal Magazine Shortbread crust 1 cup butter softened 1/2 cup icing sugar 1 1/2 cups all-purpose flour 1 Tablespoon Cornstarch Filling 1/2 cup fresh squeezed lemon juice 1 Tablespoon grated lemon zest 1 cup granulated sugar 3 eggs well beaten 1/2 cups butter at room temperature . Preheat oven to 325Â°F. Combine shortbread ingredients in the bowl of an electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape it into a shell. Prick the bottom of each tart with a fork. Bake 10 minutes and then prick bottoms again as the shells puff up. Bake an additional 10 minutes. Remove from oven and allow tarts to cool on a wire rack before filling. To prepare lemon filling, combine juice and zest in a double boiler. Whisk in sugar, eggs and butter, blending well. Place over gently boiling water and whisk constantly until mixture thickens. Cool before using to fill tart shells. Lemon filling can be prepared ahead of time and stored in the refrigerator. (Note: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened.)
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I was just flipping through a Harry and David catalog and listing over the fruit. Someone once gifted me a fruit of the month club - best mangoes I ever had. I noticed the Cara Caras and thought maybe I should add them to my list. Everyone seems to rave about them. If you could have only one orange, what variety would it be? They also have Sugarbelles anyone ever heard of them? They’re described as sweeter than honeybelles with a more robust flavor.
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SunWest is the grower. They grow other things besides peaches, so it's probably a generic box. The bar code label that says Summer Flare 26 is telling you the variety. I don't know about the 26. That could be a cultivar code or the orchard or packing house or what have you. So the proof of the pudding is in the eating. :) The pate sucree is excellent. Maybe a tad too sweet, but I wouldn't want to make the edges slump by not having enough sugar, especially while it's hot out, so I doubt I'll scant it. I was worried about the structure, and it's good and firm, even rolled thin. I did just wrap it and throw it into the fridge tin and all, being so tired last night. That meant that the bottom kind of suctioned to the tart and I had to loosen it with a thin blade. I ended up manhandling it too much because I was too lazy to walk over and get a long spatula. No. Actually, I didn't want to use a big knife and didn't think of the spatula until after I decided to just go for it. But I could have put it down and thought it through, so lazy. No harm. I pried the bottom off without harming the tart at all. It's very firm. A little hard when cut cold, but cut through with my thin little knife, no sawing. The crust is a winner. I used the frangipane tart recipe because I wanted one which would hold up to the fruit. This meant to be a frangipane tart with fruit decor, which is what I made in the end. I'm glad I did. I liked the top, bubbly and browned part better than the ordinary frangipane filling. It was too sweet and too almondy. One couldn't discern the flavor of the peaches. They started out tasty. I ate the scraps, so I know. :) I also didn't like the texture of the filling underneath much. I think something like bear claw filling would be better with the peaches. More buttery, less almondy, and definitely not with a sweet crust, and with a full blanket of peaches. The frangipane was good in many ways, however, and I might use it in another application.
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I was looking forward to congrats on the gorgeous cookies, lol. Oops, 😂 I noticed that also about the various flour quantities. Hmmm. Frustrating. I must have gotten lucky when I was making shortbread. It has been years. Why I purchased the small tart pans initially. Now I have some small 5-6 inch. Nice gift. I stock different sugars now. So keeping some of the flour out during creaming so the recipe can be adjusted is a good idea. Trouble shooting later by adding more butter I would rather not. I don't usually stock extra butter but did this year. Two days of nasty rain starts tomorrow. Lots of baking planned. Bread, crackers, matzo crack, and now shortbread. Thanks for the nudge. Martha is a good teacher. This one came on after I watched the other video posted above. Link, HERE
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san_
18 years ago
hi linda--a couple of questions for you, please. carol had sent me some meyer lemons and this recipe a couple of weeks ago and i knew i had to try it! i am not a baker of any sort and ran into a problem or two and hope you can help.

i mixed the shortbread crust just using a couple of forks--no problem. but when i baked it, the crust developed hundreds of little air bubbles in it and i thought that perhaps a little less butter (sacrilege, i know) or a little more flour might have worked better--it was almost too rich. since i was using frozen raspberries, i actually let them drain overnight in the fridge and stirred and drained them again the next day--they do exude a ton of juices! but then, the custard really wasn't much like a custard--it looked more like an egg wash over the berries. did you run into any of those pitfalls? i absolutely loved the flavor of it--great lemon and raspberry tastes on a very rich crust--but it certainly didn't look anything like the picture. it has all the right things and i know it could be perfection. any ideas for me? thanx!
jessyf
18 years ago
Good questions san. I'm waiting for answers too since I have a bag of frozen raspberries in my freezer.

FYI do you have a pastry cutter? They are like $3. faster than two forks (that sounds like the beginning of a joke. Who wants to finish it?)
ginger_st_thomas
18 years ago
Did you prick the crust several times with a fork before you baked it?
doucanoe
Original Author
18 years ago
Sorry, guys, I just now came back to this thread!
My crust had some bubbles, too but it didn't seem to hurt it at all.
Mine didn't look ecaxtly like the photo either, but it was good.
The first time I made it, I prepared the custard while the crust was baking AND I used the raspberries frozen. What a mess!

the second time, I made sure the berries were thawed and well drained, and I prepared the custard after the crust had cooled. Poured the custard immediately after beating it, and I found, also that I had to bake at least 10 minutes more then the recipe stated.

Hope that helps.

linda
san_
18 years ago
no ginger--i didn't think to poke holes in the crust before baking it. and thanx for the notes on your technique, linda. dessert in our house is extremely rare but i am sure this could be something we'd enjoy having from time to time!

RECIPE: Raspberry Lemon Shortbread Tart

Comments (7)

woodie

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RECIPE: Raspberry Lemon Shortbread Tart

Comments (7)

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