Lemon Tart - cooking recipe

Ingredients

CRUST
1 1/4 cups all-purpose flour
1/3 cup icing sugar
1/2 teaspoon lemon zest
1/2 cup cold butter, cut into small pieces
FILLING
3 large eggs
1 cup white sugar
3 tablespoons all-purpose flour
1/2 cup lemon juice (equals the juice of 2 large lemons)
2 lemons, zest of (less what's used for crust)
1/4 teaspoon pure lemon oil (optional)
RASPBERRY SAUCE
1 cups fresh raspberries or (10 ounce) package frozen raspberries, thawed
2 tablespoons superfine sugar (or less to taste)
2 tablespoons orange liqueur (optional)
icing sugar, for decoration
fresh raspberry (to garnish)

Preparation

CRUST: Sift flour and icing sugar together. Stir in lemon zest. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Spoon into a greased 9-inch round pie plate or tart tin; flatten evenly with the back of a spoon. (NOTE: You can substitute with you favorite shortcrust pastry).
Bake crust for 20 minutes at 375F until slightly golden.
FILLING: Whisk together eggs, sugar, flour, lemon juice, lemon zest, and lemon oil, (if using) until frothy; pour mixture over the hot crust. (If the crust has developed air pockets, press them down with the back of a spoon before adding the filling).
Return to the oven for an additional 20-25 minutes, or until light golden brown. Cool on a wire rack.
RASPBERRY SAUCE: Process the berries in blender until smooth. Add sugar and liqueur, if using. Stir until sugar dissolves.
Cut tart into wedges, just before serving, drizzle with raspberry sauce on top,and garnish plate with raspberries. Dust the top with icing sugar.
Makes 8 servings.