Lemon Raspberry Tarts Recipes

Steps:

• Preheat the oven to 400 degrees.
• Using your fingers, combine the butter, ½ cup of the sugar, and 1 and ½ cups of the flour and blend together until coarse crumbs form.
• Pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust.
• Bake the crust until lightly golden, about 20 minutes.
• Remove the crust from the oven and reduce the temperature to 325 degrees.
• Scatter the drained raspberries evenly over the baked crust.
• Beat the eggs with the remaining ¾ cup of sugar.
• Whisk in the lemon zest, lemon juice, and the remaining ¼ cup of flour.
• Pour the lemon cream over the raspberries.
• Bake the tart until the custard is set, about 30 minutes.

Steps:

• In medium bowl, mix flour, lemon peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• On lightly floured surface, gather pastry into a ball. Divide in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
• In 2-quart saucepan, stir together raspberries, granulated sugar and cornstarch. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat. Cool completely.
• Heat oven to 375°F. Roll 1 dough round to 15x9-inch rectangle. Cut into 9 (5x3-inch) rectangles. Place on ungreased cookie sheet. Brush edges with beaten egg. Spread 1 tablespoon raspberry filling on each rectangle to within 1/2 inch of edges. Roll remaining dough to 18x12-inch rectangle. Cut into 9 (6x4-inch) rectangles; place over filling. Press edges together; seal with fork. Cut several small slits in top crusts.
• Bake 24 to 26 minutes or until crust is golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.
• In small bowl, mix powdered sugar and lemon juice. Drizzle glaze over tarts.

Steps:

• Combine flour, sugar,peel and salt in large bowl.
• Cut in butter and shortening until mixture resembles coarse meal.
• Add cognac, then gradually blend in water until mixture can be gathered into a ball.
• Flatten dough into a disc.
• Wrap in plastic and refrigerate 1 hour (or up to 3 days).
• Butter 10 to 11 inch quiche pan.
• Roll dough out on floured surface into 12 or 13 inch circle 1/8 inch thick.
• Fit into pan;form edges.
• Freeze until firm (or up to 1 month).
• Preheat oven to 450 degrees.
• Prick pastry shell with fork.
• Line with buttered parchment paper, then fill with dried beans or pie weights.
• Bake 5 minutes;reduce oven temperature to 350 degrees and bake 10 minutes.
• Remove paper and weights.
• Continue baking until well browned, about 20 minutes.
• For filling:.
• Combine all ingredients in heavy medium saucepan and stir constantly over low heat until thick, 15 to 20 minutes; do not boil.
• Let cool.
• (Can be prepared 2 days ahead.Place plastic wrap directly on surface of filling after cooling. Refrigerate until ready to use.).
• Spoon filling into crust and arrange raspberries decoratively over top.

Steps:

• Heat oven to 350°F. In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well. Set aside.
• Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 10 minutes.
• Stir filling again; pour over hot crust. Bake an additional 25 to 30 minutes or until top begins to brown. Cool 45 minutes or until completely cooled.
• To serve, arrange raspberries on top of tart. If desired, sprinkle with powdered sugar. Run knife around edge of tart; remove sides of pan. With wet knife, cut into wedges to serve.