The tart flavors of lemon and raspberry are a springtime treat.
|1½ cups (195g)||all-purpose flour|
|3 tbsp. (15g)||sugar|
|½ cup (113g)||Plugrá® Premium Butter, unsalted, chilled and cut into cubes|
|2 to 3 tbsp.||water|
|1 cup (200g)||sugar|
|⅓ cup (75g)||Plugrá® Premium Butter, unsalted, melted|
|4 lg. (200g)||eggs|
|¼ cup (56g)||fresh lemon juice|
|1 tbsp. (6g)||grated lemon rind|
|2 tbsp. (40g)||apricot or peach preserves, melted|
|3 cups (369g)||raspberries, rinsed and dried|
|6||4-inch tart pans with removable bottoms|
Crust: Preheat oven to 375°F. Combine flour and sugar in the bowl of a food processor fitted with the metal blade. Add butter and pulse until mixture is resembles coarse crumbs. Pulse in water, 1 tablespoon at a time until the dough holds together when pressed between your fingers. Shape into a smooth ball. Refrigerate dough 1 hour then divide into 6 equal pieces and roll each piece into a 6-inch circle. Transfer the dough to the tart pans and press evenly into up sides. Remove any excess dough. Prick the bottom of the tartlets with fork. Bake 10 to 15 minutes or until crust is opaque and browned. Reduce oven temperature to 350°F.
Lemon Filling: Stir sugar and butter together in a medium mixing bowl. Add eggs, one at a time, stirring well after each addition. Add lemon juice, and lemon rind; mix until well blended. Divide among the tart shells. Bake 12 to 15 (minutes or until set. Cool slightly.
Garnish: Brush with preserves and top with raspberries. Sprinkle with confectioner’s sugar just before serving, if desired. Serve chilled or warm. Refrigerate leftovers.