Raspberries are my all-time favorite fruit! What a treat to create a luscious tart, with nearly no cooking, and if first we eat with our eyes, well … Here’s to raspberries!
- one recipe press in cookie crust (recipe follows)
- 2 cups raspberry curd (recipe follows)
- fresh raspberries, for garnish
- confectioner’s sugar, for garnish
for the crust (adapted from Abigail Dodge, Fine Cooking Magazine #68):
This is an adaptable recipe. try it with graham crackers, of course, but also chocolate wafers, vanilla wafers, or ginger snaps.
- 1 ¾ cups finely ground shortbread cookies (ground in a food processor), I used Lorna Doones, about 35 cookies
- 2 tablespoons granulated sugar
- dash of salt
- 7 tablespoons unsalted butter, melted
- 10-inch fluted tart pan with removable bottom
Position a rack in the center of the oven and preheat to 350°F.
Food processor technique: With cookie crumbs still in the bowl of the food processor fitted with the metal blade, add the sugar and salt. Process to combine, about 10 seconds. Pour in the melted butter, pulse to combine until the crumbs are evenly moistened.
By hand: In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix with a fork or your fingers until the crumbs are evenly moistened.
I use a flat-bottomed water glass to begin pressing the crumbs into the sides of the pan
first, then level the remaining crumbs over the bottom of the pan and press firmly to make a compact layer. (A metal measuring cup with straight sides also works well for this task.) Chill 30 minutes.
Bake the crust until it smells nutty and fragrant
and slightly brown, about 10 minutes. Set the baked crust on a rack and let cool. The crust can be made one day ahead of filling, and stored at room temperature, wrapped tightly in plastic.
You will need to double this recipe to fill a 9-inch tart. Watch the video about making lemon curd.
- 1 egg
- Finely grated zest and juice of 1/2 lemon
- 1-1/2 tablespoons raspberry puree
- 1/2 cup sugar
- generous pinch of salt
- 4 tablespoons butter, cut into small cubes, divided
In medium bowl, beat the egg with a whisk until it is thin and smooth. Pour through a strainer into a large heatproof bowl or glass measuring cup. Add lemon zest, juice, raspberry puree, sugar, salt and HALF of the butter; mix well. Cook in the microwave on high power for 1 minute. Stir well and cook for a further minute. Continue cooking and stirring at 30-second intervals until the mixture comes to a boil. This takes 1 to 3 minutes, depending on the temperature of your ingredients and the wattage of your microwave. When the mixture begins to bubble, it is done. Take care the mixture doesn’t overcook or it will curdle.
Makes about 1 cup curd.
Replace raspberry puree with juice of one half lemon, and use the zest of one whole lemon instead of half.
Replace raspberry puree with juice of one half lime. Replace lemon zest with zest of one lime.
Replace raspberry puree with juice of one half orange. Replace lemon zest with zest of one orange.
When tart has chilled, Top with fresh raspberries. Just before serving, dust with confectioner’s sugar. Serves 8-12.