Of all the berries, the raspberry is my favorite. It is the Audrey Hepburn of berries. Such elegance wants a bit of lace to go with it creamy lemon curd with accents of intense almond.
For the Lemon Curd
- ¾ cup fresh lemon juice (from about 6 lemons), strained
- 2 large eggs
- 3 large egg yolks
- ½ cup sugar
For the Almond Cream
- ⅓ cup almond paste
- 3 tablespoons unsalted butter, at room temperature
- ½ large beaten egg
- ½ teaspoon pure vanilla extract
- Easy Tart or Pie Crust for a 1-crust tart
- 2 cups fresh raspberries, rinsed and patted dry
How to Make It
Prepare the Lemon Curd
- In the top of a double boiler over simmering water, whisk together the lemon juice, eggs, egg yolks, and sugar. Whisk vigorously until the mixture thickens, about 15 minutes. (Do not stop whisking, or the eggs will cook.) Scrape the mixture into a bowl and lay plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely and use immediately, or refrigerate. Prepare the Almond Cream
- Combine the almond paste and the butter in a bowl and cream with an electric mixer. Add the egg and the vanilla and beat the mixture on high speed until it is light and fluffy, 4 to 5 minutes. Use immediately, or cover and refrigerate.
- Preheat the oven to 350°F.
- Roll the tart dough out on a lightly floured surface to form a 12-inch round, about ⅛ inch thick. Fit the dough into a 10-inch tart pan with removable bottom and trim the overhang.
- Spread the almond cream over the bottom of the crust. Bake the tart until it is very lightly browned, about 30 minutes. Let it cool completely in the pan on a wire rack.
- When the tart is cool, carefully remove the ring. Spread ¾ cup of the lemon curd over the tart. Cover the surface with a single layer of raspberries, all standing on their stem ends. Refrigerate until ready to serve. The tart tastes best served the day it is made.