Lemon-raspberry tart

A berry-happy spin on a recipe from Chez Panisse Desserts by Lindsey Remoulif Shere.

Serves six.

One 9-inch pre-baked short crust tart shell (click here for recipe)

2 lemons

2 eggs

3 egg yolks

6 tablespoons sugar

2 tablespoons milk

3 tablespoons unsalted butter, cut into small pieces

3 tablespoons salted butter, cut into small pieces

9 ounces raspberries

1/3 cup strained raspberry preserves (or redcurrant preserves, which don't need to be strained)

1/2 teaspoon kirsch

1. Use a fine Microplane to grate the peel from the lemons into a small non-corroding bowl. Juice the lemons and strain the juice into the same bowl. Strain out the seeds, but force as much pulp as possible through the strainer. 

2. In a heavy, medium-sized non-corroding saucepan, whisk the eggs and egg yolks together with the sugar just until mixed. Whisk in the milk, then the juice mixture. It will look a little curdled when you add the juice, but don't worry; it will smooth out later. Add the butter and cook the mixture over low to medium heat, stirring constantly, until it just coats the spoon and has thickened. Be attentive, as it may thicken suddenly – it should take about 5 to 7 minutes. Remove from the heat and let it stand 5 minutes to thicken, then whisk it slightly to smooth it.  Pour into a container and chill it. You can use it once it's chilled, or keep it in the fridge for up to two weeks.

3. Heat the oven to 375 degrees F. Fill the pre-baked shell (which should be at least slightly cooled) with the filling and bake it for 25 minutes. Remove from the oven, but leave the oven on. (Note: For a lemon tart without raspberries, leave it in the oven 5 to 10 minutes longer, remove from the oven and cool on a wire rack.)

4. Carefully and gently place a row of raspberries around the periphery of the tart, then another circle of berries inside that one. Return the tart to the oven and bake 5 minutes. Remove from the oven and set on a wire rack. 

5. In a very small saucepan, melt the raspberry preserves and bring to a boil. Remove from the heat and stir in the kirsch. Use a pastry brush to very carefully and gently glaze the berries, without breaking them. You can use the brush to drip some glaze in between them, as well, though you don't need to use all the glaze.