Ingredients:
- 4 eggs
- 1/3 cup melted butter , cooled before adding the eggs to the blender (if you don'tsp let the butter cool, it could coddle the eggs)
- powdered sugar , for dusting (optional)
Directions:
- Crust: In a med-sized metal bowl, combine flour, salt and baking powder. Add butter and cut into flour with pastry cutter until crumbs form and it resembles a course meal. Sprinkle with vinegar and water and knead gently until dough forms. Do not over-mix. Wrap dough in plastic wrap and chill at least 2 hours or overnight.
- Processor method: Combine flour, salt and baking powder with cold butter, pulse briefly and add vinegar and water until combined (approx. 15-20 sec). Do not over-mix, or dough will be tough. Chill, as above.
- Preheat oven to 375º.
- Roll out dough to form a 13 1/2 circle (rough edges add character).
- Place into a 10 1/2 springform pan and press 1 1/2 up the sides of the pan. Set aside. Note: I don't own a springform pan and used instead my 9 Pyrex pie pan. I had no problems.
- Baker's Tip: roll out dough on floured plastic wrap for easy transfer to pan.
- Filling: Wash lemon well and slice off the ends, cut into eighths and remove seeds, but [*do not*] remove the rind.
- Add all filling ingredients to blender and blend well until liquefied, about 1 minute.
- Pour into unbaked tart shell.
- Bake at 375 degrees for 10 min, then lower temperature to 325 degrees and bake 30-40 more minutes (closer to 40 minutes for my tart), or until knife comes out clean.
- Set aside to cool at least 45 minutes or up to 1 hour. The longer it sits the firmer the tart will be and much easier to slice. I sliced the tart a half hour after removing from the oven and that was too soon.
- Top with fresh raspberries and if desired, a [light] dusting of powdered sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.94 Kcal (2231 kJ) | ||
| Calories from fat | 277.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.82g | 47% | |
|---|---|---|---|
| Cholesterol | 182.08mg | 61% | |
| Sodium | 169.92mg | 7% | |
| Potassium | 169.47mg | 4% | |
| Total Carbs | 58.23g | 19% | |
| Sugars | 30.99g | 124% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 7.9g | 16% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.6mg | 15% | |
| Calcium | 62.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 309.46 Kcal (1296 kJ) | ||
| Calories from fat | 161.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.89g | 47% | |
|---|---|---|---|
| Cholesterol | 105.73mg | 61% | |
| Sodium | 98.66mg | 7% | |
| Potassium | 98.41mg | 4% | |
| Total Carbs | 33.81g | 19% | |
| Sugars | 18g | 124% | |
| Dietary Fiber | 1.64g | 11% | |
| Protein | 4.59g | 16% | |
| Vitamin C | 6.2mg | 18% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 1.5mg | 15% | |
| Calcium | 36.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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