Lemon and Raspberry Jam Tart
Lemon and Raspberry Jam Tart
Ingredients
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 1 tablespoon (15 ml) sugar
- 1/4 teaspoon (1 ml) salt
- 1/2 cup (125 ml) cold unsalted butter, cubed
- 1 egg
- 1 tablespoon (15 ml) lemon juice
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1/2 cup (125 ml) sugar
- 1 tablespoon (15 ml) cornstarch
- 3/4 cup (180 ml) raspberry jam
- 1/2 cup (125 ml) lemon juice
- 4 eggs
- 1/2 cup (125 ml) unsalted butter, diced
- 1/2 cup (125 ml) 35% cream
- 2 tablespoons (30 ml) sugar
- Fresh raspberries, for garnish (optional)
Instructions
- In a food processor, combine the flour, sugar, and salt. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the egg, lemon juice, and vanilla. Pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form into a rectangle with your hands.
- On a floured work surface, roll out the dough into a 3-mm (1/8-inch) thick rectangle. Line in a 33 x 10-cm (13.5 x 4-inch) rectangular pie plate with removable bottom. With a fork, prick the bottom of the pastry. Refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
- Bake the crust for 15 minutes. Let cool.
- Reduce the oven’s temperature to 190 °C (375 °F).
Lemon and Raspberry Jam Tart