Rustic Lemon-raspberry Tart

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 1/2 cups unbleached flour
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder
• 9 tablespoons cold unsalted butter, cut into small cubes
• 1 1/2 teaspoons apple cider vinegar
• 6 -7 tablespoons ice water
• 1 large lemons or 1 meyer lemon
• 4 eggs
• 1/3 cup melted butter, cooled before adding the eggs to the blender (if you don't let the butter cool, it could coddle the eggs)
• 1 1/2 cups sugar
• 1 pinch salt
• 1 cup fresh raspberry, washed, drained
• powdered sugar, for dusting (optional)

Recipe

• 1 crust: in a med-sized metal bowl, combine flour, salt and baking powder. add butter and cut into flour with pastry cutter until crumbs form and it resembles a course meal. sprinkle with vinegar and water and knead gently until dough forms. do not over-mix. wrap dough in plastic wrap and chill at least 2 hours or overnight.
• 2 processor method: combine flour, salt and baking powder with cold butter, pulse briefly and add vinegar and water until combined (approx. 15-20 sec). do not over-mix, or dough will be tough. chill, as above.
• 3 preheat oven to 375º.
• 4 roll out dough to form a 13 1/2" circle (rough edges add character).
• 5 place into a 10 1/2" springform pan and press 1 1/2" up the sides of the pan. set aside. note: i don't own a springform pan and used instead my 9" pyrex pie pan. i had no problems.
• 6 baker's tip: roll out dough on floured plastic wrap for easy transfer to pan.
• 7 filling: wash lemon well and slice off the ends, cut into eighths and remove seeds, but [*do not*] remove the rind.
• 8 add all filling ingredients to blender and blend well until liquefied, about 1 minute.
• 9 pour into unbaked tart shell.
• 10 bake at 375 degrees for 10 min, then lower temperature to 325 degrees and bake 30-40 more minutes (closer to 40 minutes for my tart), or until knife comes out clean.
• 11 set aside to cool at least 45 minutes or up to 1 hour. the longer it sits the firmer the tart will be and much easier to slice. i sliced the tart a half hour after removing from the oven and that was too soon.
• 12 top with fresh raspberries and if desired, a [light] dusting of powdered sugar.