Lemon and Raspberry Tart
A puff pastry tart with lemon filling and fresh raspberries.
A baked tart with a puff pastry base, lemon filling, and raspberries added after chilling.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the base
Preheat the oven to 200 °C. Wash the lemons and raspberries; dry the raspberries carefully. Line a 22–24 cm springform pan with the puff pastry, trim the excess, and prick the base with a fork.
Temperature: 200 °C / 392 °FReady to continue when: The pastry covers the base and sides of the pan, and the bottom is evenly pricked.
- 02
Make the filling
Zest the yellow part of the lemons and squeeze them. Melt the butter without letting it boil and allow it to cool slightly. Mix it with the cornstarch until no lumps remain. Beat the eggs with the sugar until the mixture is paler and foamy; stir in the butter-cornstarch mixture, lemon juice, and zest until smooth.
Ready to continue when: The filling is smooth, with no visible cornstarch lumps.
- 03
Bake
Pour the filling into the pastry base and bake the tart at 180 °C for 35 minutes.
Temperature: 180 °C / 356 °FReady to continue when: The filling is set and the edges are lightly browned.
35 min - 04
Chill and decorate
Allow the tart to cool completely, then refrigerate it for 120 minutes. Unmould and arrange the fresh raspberries over the top before serving.
Ready to continue when: The tart is cold, firm when sliced, and topped with raspberries.
120 min - 05
Store
Keep the tart refrigerated if it is not served immediately.
Ready to continue when: The tart remains refrigerated until serving.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.