Mother’s Day is the time for a show-stopping dessert to honor the mothers in your life. Though this raspberry curd tart is a stunner, the process to make the curd, bake the tart shell, and assemble the tart is fairly straightforward. Both the filling and shell can be made in advance of assembly, taking any stress out of the equation. While this tart is delicious (the vibrant sweet-tart raspberry curd is balanced by a brown butter crust), it’s also a beautiful edible gift.
When words don’t seem adequate to convey appreciation or love, I turn to baking. This tart is dedicated to my mom, a loving and giving woman who encourages me to be joyful in all circumstances and to delight in serving others.
Mom, Happy Mother’s Day! I love you.
- 3 cups raspberries
- 1/2 cup sugar
- 1 tsp Meyer lemon zest
- 2 Tbsp Meyer lemon juice
- 2 Tbsp water
- 2 large egg yolks
- 2 Tbsp plus 2 tsp cornstarch
- 1/8 tsp salt
- 1 Tbsp chilled unsalted butter, diced
- 1 1/4 cups flour
- 1/4 cup sliced almonds, toasted and finely ground
- 1/4 cup sugar
- 1/4 tsp salt
- 7 Tbsp unsalted butter
- 1 cup raspberries
- Lemon peel curls, if desired
- For the raspberry curd, combine raspberries, sugar, lemon zest, lemon juice, and water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes. Remove mixture from heat and let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl and discard solids.
- Wipe pan clean and return strained mixture to pan. Whisk together egg yolks and cornstarch in a small bowl until smooth. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes). Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add salt and butter, one piece at a time, stirring until smooth. Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours, or up to 1 week (if making in advance).
- For the crust, preheat oven to 350°F and spray a 14-inch rectangular removable-bottom tart pan with nonstick spray. Whisk together flour, ground almonds, sugar, and salt in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Add brown butter to flour mixture and stir until incorporated; press mixture in the bottom and up the sides of prepared tart pan. Bake for 24 minutes, until lightly golden. Cool completely on a wire rack. If baking the crust a day ahead of assembling the tart, carefully cover with foil to store overnight.
- To assemble tart, spoon raspberry curd into cooled tart shell and spread into an even layer with an offset spatula. Arrange raspberries over filling in a decorative pattern. Chill in the refrigerator 2 hours before serving.