Lemon Raspberry Tart with Poppyseed Crust

I just love making tarts. They are impressive cause they look elegant and fancy, yet are easy to make! And there are limitless combinations. This recipe originally called for blackberries, but I used raspberries since that's what I had (and you know I'm trying to take advantage of them while they're still fresh)!

What I really love about this tart is the poppyseed crust. It adds a nice (tasty and beautiful!) contrast to the tart filling and the sweet raspberries, and who doesn't love a crust dotted with crunchy poppyseeds?

To make the crust, combine the flour, 6 Tbsp. of the sugar and salt in a food processor and pulse to combine. Add the cut up butter

and then pulse until the mixture resembles coarse crumbs. (If you don't have a food processor, just combine the ingredients in a bowl and use a pastry blender or your fingers to cut in the butter.) Now add the poppy seeds,

and pulse just to mix them in. Remove the crust ingredients to a bowl and add one egg. Mix together with a spatula until the dough comes together in a ball. Chill in the refrigerator for 10-15 minutes.

Remove dough from the refrigerator and press into a greased 10-inch ttart pan. Bake for 18-20 minutes, then let cool while you make the filling.

For the filling, combine the remaining sugar and egg, lemon zest, lemon juice,

and yogurt

in a small bowl and whisk together well. Pour into the slightly cooled crust

and bake for 12-15 minutes until center is set. When the tart is cool, arrange the raspberries on top of the custard in a circular pattern.

Isn't it lovely?

See, it's easy! Now make one and impress your family and friends.

One year ago: Caramel Bars
Two years ago: Bok Choy Chicken Salad
Three years ago: Fried Zucchini

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Lemon Raspberry Tart with Poppyseed Crust

1 1/4 cups flour
8 Tbsp. sugar, divided
1/4 tsp. salt
1/2 cup butter
2 Tbsp. poppy seeds
2 eggs, divided
1 - 6 oz. container plain Greek yogurt
1/2 tsp. lemon zest
2 1/2 Tbsp. lemon juice
1 cup fresh raspberries

For the crust, combine flour, 6 Tbsp. sugar and salt in a food processor or large bowl and mix together. Add butter and poppy seeds, then either pulse or mix until it forms coarse crumbs. Add one egg and mix together with a spatula until the dough comes together in a ball. Chill in the refrigerator for 10-15 minutes.

Remove dough from the refrigerator and press evenly into a greased 10-inch tart pan with removable bottom. Cover the edges with tin foil or a pie crust guard and bake at 400 for 18-20 minutes, removing the guard halfway through. Let cool for 10 minutes while you make the filling. Reduce oven heat to 325.

For the filling, combine yogurt, lemon zest, lemon juice, 2 Tbsp. sugar and remaining egg in a small bowl and whisk together well. Pour into slightly cooled crust and bake for 12-15 minutes until center is set and edges slightly jiggle when the pan is moved. Remove and let cool completely. Arrange raspberries on top of the custard in a circular pattern. Serves 8.

Recipe Source: Adapted from Two Foodies and a Pup