Baked Raspberry and Lemon Tart

Name: Baked Raspberry and Lemon Tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 sheet ready-made pie crust; 1/2 cup, fresh lemon juice; 1/4 cup granulated sugar; 2 tbsp cornstarch; 1/4 cup heavy cream; 1/2 cup, fresh raspberries

A light lemon filling set in a buttery crust, topped with fresh raspberries for a refreshing dessert.

Cuisine: French

Category: Desserts

Prep: 20 minutes. Cook: 25 minutes.

Serves 6.

Ingredients

1 sheet ready-made pie crust
1/2 cup, fresh lemon juice
1/4 cup granulated sugar
2 tbsp cornstarch
1/4 cup heavy cream
1/2 cup, fresh raspberries

Instructions

Step 1: Preheat oven to 375°F. Roll out the ready-made pie crust and press into a 9-inch tart pan. Prick the bottom with a fork and bake for 10 minutes until golden.
Step 2: In a small saucepan, whisk together 1/2 cup fresh lemon juice, 1/4 cup granulated sugar, and 2 tbsp cornstarch. Cook over medium heat, stirring constantly, until thickened (about 5 minutes).
Step 3: Remove from heat and stir in 1/4 cup heavy cream. Pour the lemon filling into the baked crust.
Step 4: Arrange 1/2 cup fresh raspberries on top of the filling. Bake for 15 minutes until the filling is set and the edges are golden.
Step 5: Let cool completely at room temperature for 2 hours before serving to allow the filling to fully set.