Sun Belle
raspberries

Raspberries

Recipes

Amazingly versatile, raspberries are delicious to both the palate and the eyes.


Lemony Raspberry Blueberry Tart

Ingredients

 

BERRIES
• 1 cup Sun Belle blueberries
• 1 cup Sun Belle raspberries 
• Confectioner's sugar
 
PIE CRUST
• 1 cup unbleached flour
• 2 egg yolks
• 2 tablespoons sugar
• 1/4 cup butter - softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• A bit of ice water
 
CUSTARD INGREDIENTS
• 6 eggs
• 1 cup sugar
• Juice of 6 medium lemons (about 1 cup)
• Finely grated zest from the lemons
• 8 tablespoons melted unsalted butter
 
 

Instructions

PIE CRUST
1. In a bowl, sift flour, then add yolks, sugar, butter, vanilla and salt and quickly work these ingredients into the flour with a pastry blender or fingers. If necessary add a bit of ice water so that the dough can form a ball. Wrap dough in plastic and place in a refrigerator for one hour.
2. Preheat oven to 425 degrees F.
• Roll dough out and line a two-piece tart pan (bottomless) with the dough, making sure the edges turn up to allow for an inch of filling.
• Line pie shell with foil and pastry weights (or beans or rice).
• Bake 10 minutes. 
• Remove weights and foil and prick crust with a fork.
• Bake another 4 minutes.
• Remove from oven
 
CUSTARD
1. Preheat oven to 400 degrees
2. Beat eggs and sugar together.
3. Add remaining ingredients and mix thoroughly.
4. Pour mix into pie shell and bake 20 minutes.
 
BERRIES FINISH 
Arrange berries in alternating fashion for best decorative effect, with raspberries either pointed end down or up, pressing each berry into the pie custard. Sprinkle lightly with confectioner's sugar. Refrigerate. Take pie ring off the tart prior to serving.

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