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Lemon Poppy Seed and Raspberry Tart

16

  • Prep Time40 mins
  • Total Time3 hrs 40 mins
  • Makes8 servings
Lemon Poppy Seed and Raspberry Tart

Lemon Poppy Seed And Raspberry Tart. (Recipes and text by Michelle Rabin. Produced by Aimee Nishitoba. Photography by Christie Vuong. Food Styling by Ashley Denton. Prop Styling by Christine Hanlon.)

This tart is made with a shortbread crust and a bright raspberry filling— making it half cookie, half pie and 100 percent delicious. Sturdy enough to hold in your hand yet elegant enough to serve at a dinner party, this dessert will impress any guest.—Michelle Rabin

Pastry

  • 2 1⁄2 cups (300 g) all-purpose flour

  • 1/4 cup poppy seeds

  • 1 tsp baking powder

  • 3/4 tsp kosher salt

  • 1/2 cup (100 g) granulated sugar

  • 1 tsp lemon zest

  • 3/4 cup (170 g) cup butter, at room temperature

  • 1 large egg

  • 1 large egg yolk

Filling

  • 4 cups fresh or frozen raspberries

  • 1/3 cup granulated sugar

  • 2 tbsp lemon juice

  • 2 tsp vanilla

  • 2 tbsp cornstarch

  • 1/4 tsp kosher salt

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.

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