Lemon Poppy Seed and Raspberry Tart

Instructions

• Pastry: Stir flour with poppy seeds, baking powder and 3⁄4 tsp salt in a medium bowl. Set aside.

• Rub 1⁄2 cup sugar and lemon zest with your fingers in the bowl of a stand mixer fitted with a paddle attachment until fragrant. Add butter. Beat on medium until light and fluffy. Beat in egg and then yolk until mixture turns pale yellow.

• Beat in flour mixture on low until a dough forms. Gather dough and form into a disc. Wrap in plastic and refrigerate for at least 1 hr or up to 3 days.

• Filling: Meanwhile, combine raspberries with 1/3 cup sugar, lemon juice and vanilla in a medium saucepan set over medium. Cook until mixture turns saucy, about 7 min. Stir in cornstarch and salt. Cook, stirring, until mixture has thickened slightly, about 3 more min. Set aside to cool.

• Remove dough from fridge, and cut into two portions, one slightly larger than the other. On a floured surface, roll out larger portion into a 12-in. circle that’s about 1⁄4 in. thick. Press dough into a greased 9-in. tart pan with a removable bottom. Trim off any overhang and add to other portion of dough.

• Roll out remaining dough portion into a 9.5 × 10-in. rectangle that’s about 1⁄4 in. thick. Using a knife or wheel cutter, cut into six even squares. Spoon raspberry filling into tart shell and spread evenly. Arrange squares over filling in a checkerboard pattern, trimming any edge pieces to fit. Trim excess dough and discard any overhang. Refrigerate tart for 20 min before baking.

• Meanwhile, position rack in centre of oven, then preheat to 350F.

• Bake tart until pastry is golden, about 40 min. Transfer to a rack to cool for at least 1 hr before slicing and serving.