The Mother’s Day Raspberry Lemon Tart is a delightful blend of tart and sweet that dances on your taste buds. Imagine buttery, flaky crust cradling a zesty lemon filling speckled with vibrant raspberries, all topped with a dusting of powdered sugar. It’s the kind of dessert that makes your heart sing and your stomach do a happy little jig.
I remember the first time I made this tart for my mom. She took one bite, closed her eyes, and declared it “the best thing since sliced bread” Now, that’s high praise from someone who grew up in the age of pie Perfect for Mother’s Day or any sunny afternoon, this tart promises to brighten anyone’s day.
Why You'll Love This Recipe
- The Mother’s Day Raspberry Lemon Tart boasts incredible flavors while being surprisingly easy to prepare
- Its vibrant colors make it an eye-catching centerpiece for any occasion
- This tart is versatile enough to enjoy year-round, not just on special days
- Plus, it combines the perfect balance of sweetness and zest that everyone will adore
Sharing this tart with friends always brings smiles and compliments galore it truly is a crowd-pleaser that warms hearts and fills bellies.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use about 1 ½ cups for a perfectly flaky crust that’ll make you feel like a pastry chef.
- Unsalted Butter: Opt for chilled butter, about ½ cup, for that rich flavor and tender texture in your crust.
- Granulated Sugar: You’ll need around ¾ cup to sweeten both the crust and filling beautifully.
- Fresh Lemons: About 3 large lemons will provide fresh juice and zest for that zingy flavor we all love.
- Raspberries: Use 1 cup of fresh or frozen raspberries they add a burst of color and tartness to the filling.
- Eggs: Two large eggs are essential for binding everything together in the creamy filling.
- Powdered Sugar: A light dusting serves as a sweet finishing touch that makes everything look fancy.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 350°F (175°C) while you gather your ingredients. This ensures you’re ready to bake without delay.
Create the Crust: In a bowl, mix flour and granulated sugar together before cutting in cold butter until it resembles coarse crumbs. Add a splash of cold water until dough forms.
Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes while you prepare the filling. Chill time helps develop flavor.
Prepare the Filling: In another bowl, whisk together eggs, granulated sugar, lemon juice, and zest until smooth. Stir in fresh raspberries gently so they don’t break apart.
Bake the Shell: Roll out your chilled dough on a floured surface to fit your tart pan. Press into place then poke holes with a fork before pre-baking for 10 minutes until lightly golden.
Add the Filling & Bake Again: Pour the luscious lemon-raspberry mixture into your baked shell. Bake again at 350°F (175°C) for 25-30 minutes until set but still slightly jiggly in the center.
Let it cool completely before slicing this allows those beautiful layers to meld perfectly together. Dust with powdered sugar just before serving for an elegant touch
The Mother’s Day Raspberry Lemon Tart is more than just dessert it’s an experience filled with love and laughter. Your family and friends will cherish every delightful bite
You Must Know
- The Mother’s Day Raspberry Lemon Tart is a delightful dessert that balances sweetness and tartness
- The vibrant colors and refreshing flavors make it perfect for spring celebrations
- Pair it with whipped cream or fresh mint for an extra touch of elegance
Perfecting the Cooking Process
Start by making the crust first, allowing it to cool while preparing the filling for best results. This ensures everything comes together smoothly and tastes fresh.
Add Your Touch
Feel free to swap raspberries for strawberries or blueberries if desired. You can also add a pinch of almond extract to enhance the flavor profile.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, serve cold but allow it to sit at room temperature for about 10 minutes before serving.
Chef's Helpful Tips
- Use fresh raspberries for the brightest flavor frozen ones may lose their shape
- Make sure your butter is cold when making the crust this helps create a flaky texture
- Always chill the tart before slicing to maintain neat edges and presentation
It’s funny how I once tried making this tart without chilling the dough, thinking I could speed things up. My friends still tease me about that “freeform” dessert that looked more like a raspberry pancake
FAQ
Can I use frozen raspberries for Mother’s Day Raspberry Lemon Tart?
Yes, but fresh raspberries give better flavor and texture in this recipe.
How long does the tart stay fresh?
The tart stays fresh in the fridge for up to three days if stored properly.
Can I make this tart ahead of time?
Absolutely Prepare it a day in advance just keep it refrigerated until serving.
Mother’s Day Raspberry Lemon Tart
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Mother’s Day Raspberry Lemon Tart is a heavenly dessert that perfectly balances tartness and sweetness. With a buttery, flaky crust enveloping a zesty lemon filling adorned with fresh raspberries, this tart is sure to impress your loved ones. Topped with a light dusting of powdered sugar, it’s not only delicious but also an eye-catching centerpiece for any spring celebration. Whether it’s Mother’s Day or a sunny afternoon, this delightful treat will bring joy and smiles to every gathering.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled
- ¾ cup granulated sugar
- 3 large fresh lemons (juice and zest)
- 1 cup fresh or frozen raspberries
- 2 large eggs
- Powdered sugar for dusting
Instructions
- 1. Preheat the oven to 350°F (175°C).
- 2. For the crust, mix flour and granulated sugar in a bowl. Cut in chilled butter until the mixture resembles coarse crumbs. Add cold water until dough forms.
- 3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- 4. For the filling, whisk together eggs, granulated sugar, lemon juice, and zest in another bowl. Gently stir in raspberries.
- 5. Roll out the chilled dough on a floured surface to fit your tart pan. Press it into place and poke holes with a fork; pre-bake for 10 minutes until lightly golden.
- 6. Pour the lemon-raspberry filling into the baked shell. Bake again for 25-30 minutes until set but slightly jiggly in the center.
- 7. Cool completely before slicing and dust with powdered sugar just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 230
- Sugar: 14g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
