Raspberry Lemon Tart

Ingredients

For the Tart Crust

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 1 to 2 tablespoons ice water

For the Lemon Cream

• 8 ounces cream cheese, softened
• 1/2 cup mascarpone, softened
• 2/3 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 3/4 cup cold heavy cream

For the Topping

• 3 cups fresh raspberries
• 1 tablespoon apricot jam, warmed, optional
• Powdered sugar

Substitutions

• In Raspberry Lemon Tart, use a firm dairy-free cream cheese; soft tub-style spreads may not set as firmly.

Instructions

Step 3: Bake

Heat the oven to 375°F. Prick the crust, line with parchment and weights, and bake 15 minutes. Remove weights and bake 4 to 6 minutes more; cool completely.

Step 4: Make the filling

Beat cream cheese, mascarpone, powdered sugar, lemon juice, zest, and vanilla smooth. Whip cream to firm peaks and fold it in.

Step 5: Assemble and chill

Spread filling in the crust, arrange raspberries on top, brush lightly with jam if using, and chill at least 2 hours.

How to Store Leftovers

Cover Raspberry Lemon Tart without pressing wrap onto the fruit and refrigerate it. For the best texture, serve the refrigerated tart within 2 days; keep it refrigerated between servings rather than relying on an unspecified longer storage period.

Common Mistakes to Avoid

• Adding too much water to the dough and making the crust tough.
• Filling the shell before it is fully cool.
• Using wet raspberries, which release moisture over the cream.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions