Once again, we turned to Alice Waters and The Art of Simple Cooking. I've used both her sweet tart dough and savory tart dough in the past, and they have both been lovely. The sweet and tender pâte sucrée complements the tart lemon curd perfectly.
If you have more raspberries, by all means, cover every bit of those tartlets with them! I had to make do with the leftovers from my aforementioned ravenous toddler. And the one thing we didn't have, sadly, was fresh whipped cream.
Lemon Curd and Raspberry Tartlets
- 8 tbs butter
- 1/3 cup sugar
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1 egg yolk
- 1 1/4 cup all-purpose unbleached flour
- 1 batchhomemade lemon curd
Beat butter and sugar together until creamy. Mix salt, vanilla, and egg yolk until combined. Add flour, and mix well until there are no dry patches. Chill for at least 4 hours or overnight until firm. Roll out dough and cut out 4 5-inch circles. Transfer the rounds to 4-inch tartlet pans, and press the dough into the pans. Cut off the excess dough around the edges. Bake the shells in a 350 oven for 15 minutes, or until they are golden. Fill tartlets with curd, and top with raspberries in a decorative pattern. Serve with fresh whipped cream.
- 1 1/2 cups raspberries