Lemon Raspberry Tart

Total Time: 1 hr 35 mins Preparation Time: 40 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon grated lemon peel
• 1 pinch salt
• 1/2 cup chilled unsalted butter, cut into 1/2 inch pieces (1 stick)
• 3 tablespoons chilled vegetable shortening
• 1 tablespoon cognac
• 2 -4 tablespoons ice water
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, melted and cooled (1 stick)
• 7 tablespoons fresh lemon juice
• 3 extra-large eggs, room temperature, beaten to blend
• 2 egg yolks, room temperature, beaten to blend
• 1 -2 tablespoon lemon peel, finely minced
• 4 cups fresh raspberries

Recipe

• 1 combine flour, sugar,peel and salt in large bowl.
• 2 cut in butter and shortening until mixture resembles coarse meal.
• 3 add cognac, then gradually blend in water until mixture can be gathered into a ball.
• 4 flatten dough into a disc.
• 5 wrap in plastic and refrigerate 1 hour (or up to 3 days).
• 6 butter 10 to 11 inch quiche pan.
• 7 roll dough out on floured surface into 12 or 13 inch circle 1/8 inch thick.
• 8 fit into pan;form edges.
• 9 freeze until firm (or up to 1 month).
• 10 preheat oven to 450 degrees.
• 11 prick pastry shell with fork.
• 12 line with buttered parchment paper, then fill with dried beans or pie weights.
• 13 bake 5 minutes;reduce oven temperature to 350 degrees and bake 10 minutes.
• 14 remove paper and weights.
• 15 continue baking until well browned, about 20 minutes.
• 16 for filling:.
• 17 combine all ingredients in heavy medium saucepan and stir constantly over low heat until thick, 15 to 20 minutes; do not boil.
• 18 let cool.
• 19 (can be prepared 2 days ahead.place plastic wrap directly on surface of filling after cooling. refrigerate until ready to use.).
• 20 spoon filling into crust and arrange raspberries decoratively over top.