Meyer Lemon Raspberry Tart

The Crust
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1 stick plus 1 tablespoon very cold butter, cut into small pieces
1 large egg yolk

Preparation:

1. Put the flour and sugar into a food processor and pulse a few times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough is just combined. Turn dough onto a floured cutting board and knead to form a ball.

2. To roll or press the dough into the pan: Butter a 9-inch fluted tart pan with a removable bottom.

* If you want to roll the dough, chill it for about 2 hours before rolling (unless you’ve used frozen butter and the dough comes out of the processor firm and cold, in which case you can roll it immediately).
* If you want to use the press-in method, you can work with the dough as soon as it’s processed. Just press the dough evenly over the bottom and up the sides of the pan. Don’t be too heavy-handed – press the crust in so that the edges of the pieces cling to one another, but don’t press so hard that the crust loses its crumbly texture.

3. Freeze the crust for at least 30 minutes, preferably longer, before baking.

4. To fully bake the crust: Center a rack in the oven and preheat the oven to 375°F.

5. Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon (or prick it with the tip of a small knife). Bake the crust for another 8 minutes or so, or until it is firm and golden.




The filling
2 medium meyer lemons
2 large eggs
2 large egg yolks
1/2 cup sugar
3/4 cup half and half
2 cups raspberries

Preparation:

1. Center a rack in the oven and preheat the oven to 300°F.

2. Finely grate the zest of both lemons; set aside. With a small knife, cut off the top and bottom of each lemon and then carefully cut away the cottony white pith and a tiny bit of flesh from each lemon–the juicy sections of lemon should now be completely exposed. Lay the lemons on their sides and cut each lemon crosswise into 1/2-inch-thick slices; remove the seeds.

3. Place the lemon slices, eggs, yolks and sugar in the container of a blender and puree until smooth. Strain the mixture into a bowl and whisk in the reserved zest and the half and half. Give the bowl a good rap against the kitchen counter to de-bubble it–if there are bubbles in the mixture now, there will be bubbles in your tart later.


4. Scatter the berries over the bottom of the crust and pour over the filling. Bake for 35 to 40 minutes, or until the filling is set in the center. Transfer the tart to a rack and cool to room temperature.


To serve: Cut the tart into 8 wedges and serve.

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