Lemon Tart with Raspberries

Name: Lemon Tart with Raspberries
Yield: Makes One 10½-inch (26-cm) Tart
Ingredients: Pure vanilla extract, 1 teaspoon; Raspberries, 1½ cups (6 oz/185 g); Flour, 2 tablespoons; Sour cream, ½ cup (4 oz/125 g); Lemon juice, from 1 lemon; Lemon zest, 2 teaspoons finely grated; Cream cheese, 12 oz (375 g), at room temperature; Sugar, ⅔ cup (5 oz/155 g); Butter Cookie Dough, 1 disk, at cool room temperature; Eggs, 2

Preparation info

Makes
One
10½ inch Tart

Difficulty
Medium

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Butter Cookie Dough, 1 disk, at cool room temperature
Eggs, 2
Sugar,

Pastry
Dinner
Dessert
Vegetarian

Method

Partially bake the crust

Place the dough between 2 large sheets of parchment (baking) paper and roll out into a 12-inch (30-cm) round. Fit into a