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For the Raspberry-Chambord Sauce:
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Mix the cornstarch and lemon juice in a small bowl until combined and smooth, and set aside.
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Heat the raspberries and sugar in a pan over medium heat. Stir the cornstarch mixture into the raspberries and cook until the mixture bubbles and thickens. Remove from the heat and mix in the Chambord.
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Put a sieve over a bowl and use the back of a spoon to press the mixture through the sieve and strain out the raspberry seeds. Refrigerate the strained sauce until you're ready to use it.
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For the Puff Pastry Lemon Tart:
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Preheat your oven to 390 F. Line an 8x12-inch baking pan with parchment paper.
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Place the thawed puff pastry, stretched out just a bit (or you can roll it a little), into the pan. Fold the excess edges of the dough over just a bit.
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Slice the lemons as thinly as possible and remove the seeds. Coat the sliced lemons in the sugar and layer them on top of the pastry.
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Sprinkle the slivered almonds on top.
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Bake for about 15 minutes, or until the pastry just barely begins to turn golden. Then turn on the broiler with the oven door ajar, for just 30 seconds or so. Remove it from the oven and allow to cool just a bit.
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Serve with vanilla ice cream (optional) and drizzle on the Raspberry-Chambord Sauce.
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Recipe slightly adapted from Sweet Paul Magazine.
