Lemon Buttermilk Raspberry Tart Ingredientscrust: 1/2 cup (1 stick) cold unsalted butter, cut into cubes 1/4 cup plus 1/3 cup sugar 1 cup all-purpose flour 1/2 tsp coarse salt 1/3 cup blanched whole almonds filling: 1 large egg white, beaten until frothy 2/3 cup packed light-brown sugar 3 tbsp all-purpose flour 3 large eggs 1 1/4 cups low-fat buttermilk, well shaken 3 tbsp unsalted butter, melted 1/4 teaspoon salt 1 cup raspberries 1-2 tbsp freshly squeezed lemon juice zest of one lemon Methodfor crust: With an electric mixer on low speed, beat butter and 1/4 cup sugar until just combined, about 15 seconds. Add flour and salt, and beat until dough comes together, about 3 minutes. Add one tsp of water, if needed.  Shape into a disk. Pulse remaining 1/3 cup sugar and the almonds in a food processor until finely ground. Scatter half of the almond mixture onto a clean work surface, and place dough on top. Scatter the remaining almond mixture on top, and roll out dough, re-sprinkling with almond mixture and incorporating into dough, until dough measures an 11-inch round. Fit dough into a 9 1/2-inch round tart pan with removable bottom, pressing into bottom and up sides. Trim dough flush with rim. Refrigerate until firm, at least 30 minutes (or up to 1 day). Preheat oven to 325 degrees.  Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glass, until light brown, about 30 minutes. Let cool. for filling: In a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add buttermilk, butter, and salt; process just until blended. Stir in lemon juice and zest.  Pour into crust.  You may have some filling leftover that can be used for a mini-tart.. Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 25 to 30 minutes. Transfer tart to a rack; cool completely.  Top with as many raspberries as your little heart desires.  Cover, and refrigerate at least 2 hours and up to 2 days. Lemon Buttermilk Raspberry Tart Ingredientscrust: 1/2 cup (1 stick) cold unsalted butter, cut into cubes 1/4 cup plus 1/3 cup sugar 1 cup all-purpose flour 1/2 tsp coarse salt 1/3 cup blanched whole almonds filling: 1 large egg white, beaten until frothy 2/3 cup packed light-brown sugar 3 tbsp all-purpose flour 3 large eggs 1 1/4 cups low-fat buttermilk, well shaken 3 tbsp unsalted butter, melted 1/4 teaspoon salt 1 cup raspberries 1-2 tbsp freshly squeezed lemon juice zest of one lemon Methodfor crust: With an electric mixer on low speed, beat butter and 1/4 cup sugar until just combined, about 15 seconds. Add flour and salt, and beat until dough comes together, about 3 minutes. Add one tsp of water, if needed.  Shape into a disk. Pulse remaining 1/3 cup sugar and the almonds in a food processor until finely ground. Scatter half of the almond mixture onto a clean work surface, and place dough on top. Scatter the remaining almond mixture on top, and roll out dough, re-sprinkling with almond mixture and incorporating into dough, until dough measures an 11-inch round. Fit dough into a 9 1/2-inch round tart pan with removable bottom, pressing into bottom and up sides. Trim dough flush with rim. Refrigerate until firm, at least 30 minutes (or up to 1 day). Preheat oven to 325 degrees.  Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glass, until light brown, about 30 minutes. Let cool. for filling: In a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add buttermilk, butter, and salt; process just until blended. Stir in lemon juice and zest.  Pour into crust.  You may have some filling leftover that can be used for a mini-tart.. Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 25 to 30 minutes. Transfer tart to a rack; cool completely.  Top with as many raspberries as your little heart desires.  Cover, and refrigerate at least 2 hours and up to 2 days.

Lemon Buttermilk Raspberry Tart

Ingredients
crust:

  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1/4 cup plus 1/3 cup sugar
  • 1 cup all-purpose flour
  • 1/2 tsp coarse salt
  • 1/3 cup blanched whole almonds

filling:

  • 1 large egg white, beaten until frothy
  • 2/3 cup packed light-brown sugar
  • 3 tbsp all-purpose flour
  • 3 large eggs
  • 1 1/4 cups low-fat buttermilk, well shaken
  • 3 tbsp unsalted butter, melted
  • 1/4 teaspoon salt
  • 1 cup raspberries
  • 1-2 tbsp freshly squeezed lemon juice
  • zest of one lemon

Method
for crust:

With an electric mixer on low speed, beat butter and 1/4 cup sugar until just combined, about 15 seconds. Add flour and salt, and beat until dough comes together, about 3 minutes. Add one tsp of water, if needed.  Shape into a disk. Pulse remaining 1/3 cup sugar and the almonds in a food processor until finely ground. Scatter half of the almond mixture onto a clean work surface, and place dough on top. Scatter the remaining almond mixture on top, and roll out dough, re-sprinkling with almond mixture and incorporating into dough, until dough measures an 11-inch round.

Fit dough into a 9 1/2-inch round tart pan with removable bottom, pressing into bottom and up sides. Trim dough flush with rim. Refrigerate until firm, at least 30 minutes (or up to 1 day). Preheat oven to 325 degrees.  Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glass, until light brown, about 30 minutes. Let cool.

for filling:

In a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add buttermilk, butter, and salt; process just until blended. Stir in lemon juice and zest.  Pour into crust.  You may have some filling leftover that can be used for a mini-tart..

Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 25 to 30 minutes.

Transfer tart to a rack; cool completely.  Top with as many raspberries as your little heart desires.  Cover, and refrigerate at least 2 hours and up to 2 days.