lemon tart topped with raspberries recipe
There are few better things than an extremely lemony tart, but when it's topped with fat, sharp raspberries, it is sublime. I much prefer it to the more classic crème pâtissière that is often served with raspberries.
- juice and grated zest of 6 lemons
- 6 whole eggs
- 200g caster sugar
- 284ml carton of double cream
- 600g raspberries
- 1 tablespoon runny honey, warmed, to glaze
- 284ml carton of double or whipping cream, softly whipped, to serve
for the pastry:
- 175g plain flour
- 110g unsalted butter, cut into cubes
- 3 egg yolks
- 50g caster sugar
- pinch of salt
First, make the pastry. Sift the flour and rub in butter until mixture resembles breadcrumbs. Add 2 egg yolks, sugar and salt and mix until pastry forms a ball. Wrap in cling film and chill.
Preheat oven to 180°C/gas mark 4. Heat a baking sheet until searing hot.
Line the base of a loose-bottomed 30cm tart tin with a silicone sheet. Roll out pastry 3-4mm thick and line the tin, leaving the excess attached.
Prick the bottom of the pastry, cover with a round of greaseproof paper weighed down with baking beans. Place on hot baking sheet and bake for 15 mins. Remove beans and paper and allow pastry case to cool. Brush case with remaining egg yolk and bake for 5 more mins to make a hard base. Trim off excess, allow to cool.
Lower oven temperature to 150°C/gas mark 2 and reheat baking sheet. Beat lemon juice and zest, eggs, sugar and double cream together. Place the tin on baking sheet in the oven, pour in lemon mixture. Bake for 30 mins, until springy. Leave to cool for 30 mins.
Top with raspberries and brush with warm honey. Serve with whipped cream.
This recipe features on p. 213 Sarah Raven's Food for Friends and Family.