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Fresh Lemon Raspberry Tart

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A bright and refreshing tart featuring a buttery almond flour crust, silky lemon filling, and fresh raspberries on top. Perfect for a quick, easy, and impressive homemade berry dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (30g) almond flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons ice water (if needed)
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 1/2 cup (120ml) heavy cream or full-fat coconut cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups (150g) fresh raspberries
  • Optional: powdered sugar for dusting

Instructions

  1. Make the crust: In a food processor, pulse together the all-purpose flour, almond flour, sugar, and salt until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces. If you don’t have a processor, use a pastry cutter or fork to cut in the butter. Mix in the egg yolk until dough starts to come together. Add ice water one tablespoon at a time if needed to help the dough hold.
  2. Chill the dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat the oven to 350°F (175°C).
  4. Roll out the dough on a lightly floured surface into a 12-inch (30 cm) circle. Gently transfer it to your tart pan, pressing into the edges and trimming excess. Prick the bottom with a fork to prevent bubbling.
  5. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake another 8-10 minutes until lightly golden. Remove from oven and let cool slightly.
  6. Prepare the lemon filling: In a bowl, whisk together eggs, sugar, lemon juice, lemon zest, heavy cream, vanilla extract, and flour until smooth and fully combined.
  7. Fill and bake: Pour the lemon filling into the warm crust. Bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
  8. Cool completely: Let the tart cool to room temperature, then refrigerate for at least 2 hours to allow the filling to fully set.
  9. Add raspberries: Just before serving, arrange fresh raspberries evenly over the top. Optionally dust with powdered sugar.

Notes

Use fresh lemon juice and zest for best flavor. Chill the dough to keep crust flaky. Blind bake crust with weights to prevent puffing. Watch filling near end of baking to avoid cracks; it should be slightly jiggly when done. Add raspberries just before serving to avoid soggy crust. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut oil and coconut cream.

Nutrition

Keywords: lemon tart, raspberry tart, berry dessert, lemon raspberry tart, easy tart recipe, homemade dessert, fresh lemon dessert

Find it online: https://lucastable.com/fresh-lemon-raspberry-tart-recipe-easy-homemade-berry-dessert/