Fresh lemon tart with Lemoncello marinated raspberries

 
It has been an absolutely awful spring here in Ontario, so to celebrate the nice weather last weekend, our friends had us over for an afternoon bbq.  I needed a quick something to make for dessert and the hostess loves lemon things so I thought this dessert was appropriate for the first really nice day of the year.  I've used an 8 inch fluted tart tin for this recipe and you can use any berries or fruit you'd like, just use whatever looks good.  Marinating the raspberries in Lemoncello was such a quick and easy way to brighten up this recipe and add a little something, something to it.  Mother's Day is coming up and this would a sweet treat for any mom!

Fresh Lemon Raspberry Tart

Crust

2 1/4 cups all-purpose flour

1/4 cup + 2 tbsp icing sugar

3/4 cup butter, softened

Filling

3 large eggs

1 cup sugar

1/2 tsp baking soda

zest of 1 lemon

1/2 cup fresh lemon juice

1/4 cup + 2 tbsp all-purpose flour

1 1/2 pints fresh raspberries

2 tbsp Lemoncello

Icing

1 cup icing sugar

2 tbsp fresh lemon juice

2 tbsp lemon zest

Directions

Preheat your oven to 350 degrees Fahrenheit.  Grease an 8 inch fluted tart tin and set aside.

To make the crust combine the ingredients in a bowl.  Mix until the crust comes together into a ball and there are no large lumps.  Press into the base of the tin and up the sides.  Place the tart tin on a baking sheet and set aside while you make the filling.

For the filling, whisk together the eggs, sugar, lemon juice and lemon zest.  Sift the flour and baking powder over the mixture and whisk until combined.  Pour the filling over the crust and bake for approximately 30 minutes or until the filling has set and is just lightly browned.  You will know the filling has set if you shake the pan and it doesn't wobble.

Set aside to cool.

In a bowl mix the raspberries with the Lemoncello and let the mixture sit so the raspberries can marinate. 

To make the icing, combine the icing sugar, lemon zest and lemon juice in a small bowl and mix.  

Place the Lemoncello marinated raspberries onto the tart and drizzle with the icing.  Refrigerate until you are ready to serve. 

 

 
 

 

Comments

[Nyssa]

This looks absolutely delicious! I am going to try making the miniature versions of these!

[Patricia Scarpin]

Oh, I just love lemon and raspberries together! What a delicious tart!

[Lilly]

Just randomly discovered your Blog. And I can't express how impressed I am. I mean, not only with your baking skills, but just how everything is set out - It's so simple and friendly and I love it!

I'm a young Australian girl, currently living in the US - Over in Seattle. I wish you were on the West Coast, I'd be down to your Bakery in a second!

Keep posting, you're amazing!
Lilly

[Jaida]

Mmm...Raspberries. And Lemon. Together. Two of my very favorite ingredients in one delicious recipe!! Thanks for sharing this!