Raspberry Lemon Tart Recipes

EASY Lemon Raspberry Tart ~ two sugar bugs

WEBAug 7, 2023 · In another bowl; whip the mascarpone cheese (8 ounces/227g) and vanilla (½ teaspoon) on medium until well combined, …

Rating: 5/5(9)

Preview

See Also: Lemon RecipesShow details

Easy Lemon Raspberry Tarts with Shortbread Crust

WEBApr 1, 2023 · Preheat your oven to 400 degrees. Place the tart shells in the freezer for 15 minutes while your oven preheats. Using a fork, poke …

1. In a large mixing bowl, cream together the butter, sugar and salt. Add the egg, vanilla and almond extract and mix well. Slowly add in the flour and mix until just combined.
2. Roll the dough into a ball and place on a sheet of plastic wrap. Flatten the ball into a disc, wrap with the plastic wrap, and place in the fridge for 30 minutes to firm.
3. When ready to use, unwrap your dough and place it on a floured surface. Roll the dough to a thickness of ⅛ inch. Using your tart tins as a guide, cut circles that are about 1 inch wider than the tins. I used a small mixing bowl to make the cut. Press the dough into your tart tin. Pass your rolling pin over the top of the tin to trim the extra dough. Alternatively, you can skip the rolling pin and simply press the dough into your tins (skip the fridge if using this method).
4. Preheat your oven to 400 degrees. Place the tart shells in the freezer for 15 minutes while your oven preheats. Using a fork, poke holes in bottom of the tart shells. Place on a baking sheet and bake for 7-10 minutes. Reduce the heat to 350 degrees and bake for an additional 5-7 minutes, until lightly golden. Remove from the oven and let cool.

Preview

See Also: Bread Recipes, Lemon RecipesShow details

Lemon Raspberry Meringue Tarts Bakes by Brown Sugar

WEBMay 27, 2020 · Cut off the tip. Place 1 or 2 raspberries in each of the puff pastry shells and then pipe the lemon curd around and on top of the …

1. Use my recipe for Puff Pastry or use your own. If you use store-bought, I recommend DuFour. It’s an all-butter puff pastry, the single sheet weighs 14 ounces, and the sheet is about 1/4-inch thick.
2. Place a strainer over a medium-sized bowl near the stove.
3. Roll the puff pastry dough out to 3/8-inch thick. Use a 2-inch cutter to cut out 10 circles. Use a smaller 1-3/4 inch cutter to make a deep impression into the circles. Do not cut all the way though the dough. Refrigerate the cutouts for at least 30 minutes.
4. Place a teaspoon of lemon curd on the bottom of each puff pastry shell and spread it across the bottom. Put the remaining lemon curd in an 18-inch pastry bag. Cut off the tip. Place 1 or 2 raspberries in each of the puff pastry shells and then pipe the lemon curd around and on top of the raspberries up to the top of the shell. Use a butter knife to smooth the top of the lemon curd.

Preview

See Also: Lemon RecipesShow details