Raspberry and Lemon Cream Tart

This is a stunning dessert, and I only ever make it on special occasions.  I have adapted it from a recipe in a treasured cookbook that I have had for 23 years.  I like to call it a little bit of Abbotsford Kitchen Magic, because it looks like you’ve made a complicated pastry topping with holes in it.  But in fact, there isn’t that much to it: you make the pastry shell, then make a batter and pour it over the raspberries. Having said that, its also easy to mess up if you get the pastry wrong.

My advice on making shortrcust pastry if you are not used to doing so is to practice.  Give the pastry a road test, say with a quiche recipe (obviously omitting the sugar).

You will need a 24cm (9 inch) pie/flan/quiche dish, preferably with a removable base.  Also, I thought I should mention that I have only ever attempted this with fresh raspberries, so to me its a very seasonal, summer tart.  I don’t know what would happen if you used frozen raspberries, and given the tendency of shortcrust pastry toward the soggy, I don’t know that I’d ever venture into this territory.

  • 1.5 cups plain flour
  • 125 grams cold butter, diced
  • 1 egg yolk
  • 3 tablespoons caster sugar
  • squeeze of lemon juice
  • 2-3 tablespoons ice cold water


  • 2 punnets of fresh raspberries
  • 2 eggs
  • 1 cup double cream
  • zest of 1 lemon
  • 1/2 cup almond meal/ground almonds
  • 3/4 cup icing sugar

To serve:

  • Double cream
  • Toasted almond flakes

Put the flour, butter, sugar and egg yolk in a food processor and process until you have a sandy mixture. Add the lemon juice and slowly drizzle in the ice cold water, and pulse until it begins to form balls.  Remove and make one large ball, cover with cling wrap and refrigerate for 1/2 hour.

Heat the oven to 180 c.  Get your flan tin ready  – clean it if it needs it.  Roll the dough out on a clean, floured work bench until about an inch larger than the baking dish, and carefully lift it over to cover all the way up the sides.  Cut off any excess pastry.  Press the pastry edges down until even, and tidying and patching up any tears or gaps with the extra bits.  If you have a lot of extra, do what I do and make some little extra tarts for some lucky person.

Now, I need to have a word with you about shrinkage, and I don’t mean in the Seinfeld sense of the word.  Shortcrust pastry has a tendency to shrink away from the sides when baked.  There is much discussion about this topic if you google it. Let’s just say I’ve tried most suggestions you would find, but the only one that has worked for me is the addition of lemon juice (or vinegar) to the pastry, in case you were wondering why the need for this earlier on.  So if you follow this as I have instructed, then you should only ever experience shrinkage in the non-baking sense 🙂

Back to the tart.  Prick the pastry with the tines of a fork, cover with foil and weigh down by putting  dried beans or uncooked rice on the top of the foil  (or if you have them, pastry weights) and bake for 5 minutes. Uncover, prick again, and return, weighted for another 5 minutes. Remove foil and weights and put the tart shell aside.

While the pastry has been blind baking, in a large bowl mix the eggs,  double cream,  almond meal, lemon zest and icing sugar until  combined.

Carefully place the 2 punnets of raspberries in the pastry shell, roughly evenly spaced (you’ll probably have a few left over to pop into some lucky little mouths).  Sprinkle over some icing sugar and leave for a few minutes, turning them to absorb the sugar.

Carefully pour over the mixture, and if the raspberries have moved around too much, move them back in place gently with a fork.

Bake for 35 minutes.  When cool, dust with icing sugar.  Serve with double cream sprinkled with toasted almond flakes.

And if all went to plan, you too can achieve this smug look. 🙂


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The Simplicity Project ~ Jenn Pike

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