Raspberry lemon tart

Raspberry lemon tart

From
Harvest
Serves
6–8
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To make sweet crust pastry, sift 200 g plain flour with a pinch of salt, and rub in 125 g softened diced butter to produce a breadcrumb texture. Add enough water to bring the dough together (2–3 tablespoons) and knead briefly. Wrap in plastic wrap and chill for 30 minutes before use. Preheat the oven to 180°C and grease a 23 cm flan tin. Roll out the pastry to about 5 mm thick and line the tin. Refrigerate for 30 minutes. Prick the pastry with a fork, line it with baking paper and fill with pastry weights or uncooked rice. Blind bake the pastry shell for 15 minutes. Remove the paper and pastry weights or rice and bake for a further 5 minutes to crisp the pastry. When cool, remove the pastry shell from the tin. Combine 250 g good-quality lemon curd with 125 g mascarpone and pour into the pastry shell. Refrigerate the mixture for at least 4 hours to set. Top with 300 g fresh raspberries and dust with icing sugar to serve.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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