Raspberry Lemon Tart

This recipe makes one tart. Just scale it up proportionally to make more.



  • 2 cups raspberries (fresh, or frozen and thawed
  • 1/4 cup lemon juice
  • 1/2 tsp lemon zest (optional)
  • 1/2 cup confectioner’s sugar


  • 2 cups all-purpose flour
  • 1 cup white granulated sugar
  • 1 cup cold water
  • 1/3 cup vegetable oil
  • 1/2 tsp salt
  1. Preheat the oven to 375 degrees.
  2. Mix crust ingredients in a large bowl. Knead until completely mixed. The dough should feel stretchy to the touch.
  3. Divide dough into two portions.
  4. Spread one portion over the bottom of a 9″ pie pan.
  5. Bake at 375 degrees for 10 minutes while you prepare the filling.
  6. Mix the filling ingredients in a bowl, using a wooden spoon to crush some of the raspberries gently.
  7. Pour filling into crust.
  8. Stretch out the other half of the dough and lay it over the berries.
  9. Bake for 20 minutes, or until you see raspberry syrup bubbling up around the edges of the top crust.
  10. Sprinkle with confectioner’s sugar, and serve warm.

One response to “Raspberry Lemon Tart

  1. Pingback: Dinner: March 6th 2009 « Friday Dinner

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s