The Sydney Morning Herald logo
Advertisement
Good Food logo

Lemon and raspberry tart

Stephanie Alexander
Stephanie Alexander

Advertisement
Lemon and raspberry tart
Lemon and raspberry tartMarina Oliphant

A variation on a lemon tart made by adding a small amount of strained, sweetened raspberry coulis made from frozen fruit.

Advertisement

Ingredients

Shortcrust pastry

  • 180g unsalted butter

  • 240g plain flour

  • pinch salt

  • 3 tbsp water

Filling

  • 3 large lemons

  • 6 eggs

  • 1 1/4 cups castor sugar

  • 200ml cream

  • 1/2 cup strained raspberry puree

  • icing sugar

Method

  1. Shortcrust pastry

    Remove butter from refrigerator 30 minutes before making pastry.

    Sieve flour and salt on to workbench. Chop butter into smallish pieces and toss lightly in flour. Lightly rub to combine partly. Make a well in the centre and pour in water. Using a pastry scraper, work paste to a rough heap of buttery lumps of dough. Using the heel of your hand, quickly smear pastry away from you across the workbench. It will combine lightly.

    Gather together, then press quickly into a flat cake and dust with a little flour. Wrap pastry in clingwrap and refrigerate for 25-30 minutes. Dust generously with flour when rolling out.

    Tart

    Line a 24cm, loose-bottomed, deep flan tin with pastry, then bake blind at 200C for 20 minutes. Reset oven to 160C.

    Zest and juice lemons. Combine eggs and sugar until well amalgamated, then add zest and juice and stir well. Add cream and raspberry puree and mix well again. Pour into just-baked pastry case and bake for 30-40 minutes until almost set. Cool in tin for at least 30 minutes before serving. Serve dusted with icing sugar and with thick cream.

Appears in these collections

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Stephanie AlexanderStephanie Alexander is an Australian cook, restaurateur and food legend.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Stephanie Alexander