Raspberry-Lemon Shortbread Tart
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 oven to 400 degrees. 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 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 325 degrees. Scatter the drained raspberries evenly over the baked shortbread.
3. Beat the eggs with the remaining 3/4 cup sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup 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. (I keep a shaker with powdered sugar in it.)
I got this recipe from a magazine (EveryDAY with Rachael Ray) and I've tried some other recipes also and they are good. I believe she has a website. One of my goals this year, was to try at least one or two new recipes a week. One of the stipulations is that they have to be Easy and fairly quick. This is a easy dessert (serve it with vanilla ice cream or frozen yogurt) and you don't need a rolling pin or even grease the pan! Tastes like you got it off a dessert menu in a fancy restaurant. Enjoy.
Tim is cooking 2 large chickens on the grill this afternoon (BBQ sauce) -- and I'm in charge of salads and dessert. Having the Knox family over for dinner. Hope you're having a nice weekend.
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