Roz'S Raspberry Tart

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   1. Drain the raspberries in a strainer set over a bowl.

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   2. Preheat oven to 400 degrees.

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   3. Using your fingers, combine the butter, 1/2 cup of the sugar, and 1 1/2 cups of the flour and blend together until coarse crumbs form.

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   4. Pour mixture into an un-greased, nonstick, 9-inch springform or cake pan, and press down easily to form a crust.

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   5. Bake the shortbread crust until lightly golden, about 20 minutes.

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   6. Remove from oven and reduce temperature to 325. Scatter the drained raspberries evenly over the baked shortbread.

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   7. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow.

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   8. Whisk in the lemon zest, lemon juice, and the remaining 1/4 cup of flour.

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   9. Pour the lemon cream over the raspberries and bake until the tart is set, about 30 minutes.

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    10. Let cool, then dust with confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.