Raspberry Curd Tart Recipe with Flaky Pastry

This raspberry curd tart is a striking spring dessert. The brown butter crust lends a toasty, caramel-like note that complements the bright, tangy raspberry curd. Serve it chilled for clean, elegant slices, or bring it briefly to room temperature for a softer texture. The tart is equally suited to a family celebration or a thoughtful homemade gift.

Ingredients

Raspberry Curd

• 3 cups raspberries
• 1/2 cup sugar
• 1 tsp Meyer lemon zest
• 2 Tbsp Meyer lemon juice
• 2 Tbsp water
• 2 large egg yolks
• 2 Tbsp plus 2 tsp cornstarch
• 1/8 tsp salt
• 1 Tbsp chilled unsalted butter, diced

Crust

• 1 1/4 cups flour
• 1/4 cup sliced almonds, toasted and finely ground
• 1/4 cup sugar
• 1/4 tsp salt
• 7 Tbsp unsalted butter

Topping

• 1 cup raspberries
• Lemon peel curls, if desired

Instructions

1. Make the raspberry curd: In a medium saucepan over medium-high heat combine the raspberries, sugar, lemon zest, lemon juice, and water. Bring to a boil, then reduce the heat and simmer for about 5 minutes. Remove from heat and let the mixture sit for 5 minutes to cool slightly.
2. Puree and strain: Transfer the raspberry mixture to a blender or food processor and blend until smooth. Strain through a fine-mesh sieve into a clean saucepan or bowl, pressing with a spatula to extract as much liquid as possible. Discard the solids left in the sieve.
3. Thicken the curd: In a small bowl whisk together the egg yolks and cornstarch until smooth. Return the strained raspberry liquid to the saucepan and stir in the yolk mixture. Cook over medium-low heat, stirring constantly until the curd comes to a gentle boil and thickens — about 5 minutes. Continue cooking for one minute more while stirring so the curd coats the back of a spoon.
4. Finish and chill the curd: Remove from heat and stir in the salt and the diced chilled butter, one piece at a time, until fully incorporated and silky. Transfer the curd to a medium bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or up to 1 week if preparing ahead.
5. Prepare the crust: Preheat the oven to 350°F (175°C). Lightly spray a 14-inch rectangular removable-bottom tart pan with nonstick spray. In a medium bowl whisk together the flour, finely ground toasted almonds, sugar, and salt.
6. Brown the butter: In a heavy-bottomed saucepan melt the butter over medium heat, stirring constantly. The butter will foam and then begin to clarify; continue cooking until it turns a deep nutty brown and gives off a toasty aroma, about 6 minutes. Remove from heat.
7. Form and bake the crust: Add the brown butter to the flour mixture and stir until evenly combined. Press the dough evenly across the bottom and up the sides of the prepared tart pan. Bake for about 24 minutes, or until the crust is lightly golden. Remove from oven and let cool completely on a wire rack. If baking ahead, cover the cooled crust carefully with foil and store overnight.
8. Assemble the tart: Spoon the chilled raspberry curd into the cooled tart shell and smooth into an even layer with an offset or straight spatula. Arrange the fresh raspberries on top in a decorative pattern. Chill the assembled tart in the refrigerator for at least 2 hours before slicing and serving to ensure clean slices.
9. Serve: When ready to serve, gently remove the tart ring if using a removable-bottom pan. Slice with a sharp knife, wiping the blade between cuts for neat portions. Garnish with lemon peel curls if desired.