Rustic Lemon-Raspberry Tart

• Crust
• 1 1/2 cups unbleached flour
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder
• 9 tablespoons cold unsalted butter, cut into small cubes
• 1 1/2 teaspoons apple cider vinegar
• 6 -7 tablespoons ice water
• Filling
• 1 large lemons or 1 meyer lemon
• 4 eggs
• 1/3 cup melted butter, cooled before adding the eggs to the blender (if you don't let the butter cool, it could coddle the eggs)
• 1 1/2 cups sugar
• 1 pinch salt
• Topping
• 1 cup fresh raspberry, washed, drained
• powdered sugar, for dusting (optional)

1. 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.
2. 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.
3. Preheat oven to 375u0b0.
4. Roll out dough to form a 13 1/2" circle (rough edges add character).
5. 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.
6. Baker's Tip: roll out dough on floured plastic wrap for easy transfer to pan.
7. Filling: Wash lemon well and slice off the ends, cut into eighths and remove seeds, but *do not* remove the rind.
8. Add all filling ingredients to blender and blend well until liquefied, about 1 minute.
9. Pour into unbaked tart shell.
10. 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.
11. 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.
12. Top with fresh raspberries and if desired, a light dusting of powdered sugar.

crust, flour, salt, baking powder, cold unsalted butter, apple cider vinegar, water, filling, lemons, eggs, butter, sugar, salt, topping, fresh raspberry, powdered sugar

Taken from www.food.com/recipe/rustic-lemon-raspberry-tart-457447 (may not work)