Ingredients

3 cups frozen raspberries (or fresh).

1 stick plus 6 Tablespoons unsalted butter, cut into pieces

1 1/4 cups granulated sugar

1 3/4 cups all purpose flour

3 large eggs

zest and juice of 2 lemons (about 1/4 cup juice)

confectioners’ sugar for dusting

Preparation

  1. Drain the raspberries in a strainer set over a bowl.
  2. Preheat oven to 400 degrees.
  3. Using your fingers, combine the butter, 1/2 cup of the sugar, and 1 1/2 cups of the flour and blend together until coarse crumbs form.
  4. Pour mixture into an un-greased, nonstick, 9-inch springform or cake pan, and press down easily to form a crust.
  5. Bake the shortbread crust until lightly golden, about 20 minutes.
  6. Remove from oven and reduce temperature to 325. Scatter the drained raspberries evenly over the baked shortbread.
  7. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow.
  8. Whisk in the lemon zest, lemon juice, and the remaining 1/4 cup of flour.
  9. Pour the lemon cream over the raspberries and bake until the tart is set, about 30 minutes.
  10. Let cool, then dust with confectioners’ sugar.