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Raspberry Curd Tart


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Ingredients

Raspberry Curd

  • 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

Crust

  • 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

Topping

  • 1 cup raspberries
  • Lemon peel curls, if desired

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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.

Nutrition

  • Calories: 215
  • Carbohydrates: 29
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