Ingredients

The following ingredients have 1 Servings
  • 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

Instruction

  • 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 evenly in the bottom and up the sides of prepared tart pan.
  • Bake for 24 minutes or 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.