Lemon & raspberry tart

Lemon & raspberry tart

An Italian version of tarte au citron with creamy citrus filling topped with fresh fruit- a light open pie

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hr + cooling and chilling

Method

  1. Grate the butter into a large bowl then add the flour, sugar and egg and mix with a knife until you can form a ball. If the mix is too dry, add a tiny bit of water. When you can form a ball wrap in clingfilm and leave in the fridge for an hour.
  2. Heat the oven to 180C/fan 160C/gas 4. Roll out the pastry on a lightly floured surface then use to line a 22cm loose-bottomed tart case. Line with baking parchment and fill with baking beans. Bake for 12 minutes, then remove from the oven, take out the beans and parchment and bake for another 8 minutes or until slightly golden and cooked. Cool.
  3. To make the filling, fill a large saucepan halfway with water and bring to a simmer. Put all the ingredients in a large glass bowl that fits on top of the saucepan without touching the water. Put the bowl on the saucepan and start whisking with electric beaters. Keep whisking until it thickens (this could take 10-15 minutes). When thickened, remove from the heat quickly and pour into the pastry case. Cool then chill for at least 3 hours or leave to set overnight. Serve topped with raspberries and a dusting of icing sugar.

PER SERVING

395 kcalories, protein 7g, carbohydrate 34.2g, fat 25.5 g, saturated fat 14g, fibre 1.5g, salt 0.5 g

Recipe from olive magazine, June 2012.

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Latest comments and suggestions

  • Binder photo KatharineB

    21 July 2012

    KatharineB rated and commented on this recipe

    1 stars

    I'm a v experienced cook and have made many recipes from BBC Good Food. They are usually brilliant. This was about the most infuriating and difficult recipe I've ever made, and I very nearly gave up. How can you rate it as easy?? The pastry was impossible to roll without it breaking up - even on a floured granite worktop. I ended up pressing it into the tin. As for making the filling, despite using a large bowl, the mixture flew everywhere as I whipped it. EVENTUALLY it went thick. We haven't yet eaten the tart, so I can't yet comment on how it tasted. I was so close to giving up when I was making it, and throwing it all away! I shall never make this one again.

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  • Binder photo Sazbosd

    27 October 2012

    Sazbosd commented on this recipe

    You would have thought that the previous write up would have put me off! It was a very messy process, one which I would not have been able to do without a 'splash guard'...the mixture took ages to thicken, I actually timed it, over 20 minutes...but in saying all of that it was fab!!

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  • Binder photo Recetes

    10 March 2013

    Recetes rated and commented on this recipe

    5 stars

    Loved this tart! Made it for my Mum and family for Mothers Day, perfect dessert after a Sunday Dinner. Didn't struggle at all with the recipe, very lemony but not too sharp. Love that it is a lemon tart recipe without cream, nice and light. Really simple and rewarding recipe - thank you Good Food! My Mum was very impressed :-)

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  • Binder photo LN2013

    02 May 2013

    LN2013 rated and commented on this recipe

    1 stars

    I WISH i had read the reviews before making this. 40 minutes of whisking and i still don't think its thick enough, its a complete and utter waste of time. Unfortunately i didn't have a splash guard so had to make one out of a tea towel, despite that there's still mixture all over me and the kitchen yes it tastes nice, but really, there are far easier lemon tart recipes out there.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Ready in 1 hr + cooling and chilling

Ingredients

LEMON FILLING

  • 5 egg yolks
  • 3 eggs
  • 125g butter , diced
  • 125g golden caster sugar
  • 4 lemons , zested and juiced
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PER SERVING

395 kcalories, protein 7g, carbohydrate 34.2g, fat 25.5 g, saturated fat 14g, fibre 1.5g, salt 0.5 g

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