A simple 3-ingredient raspberry filling is poured into a homemade lemon shortbread crust and is best enjoyed with a dollop of whipped cream.
Pastry:1 cup All-purpose flour
1 Tbsp. Sugar
1/2 tsp. Finely shredded lemon peel
1/4 tsp. Salt
1 stick Butter, unsalted, cut into small pieces
1 Tbsp. Cold water
1/2 tsp. Vanilla
Raspberry Filling:1 pint Fresh raspberries
1 cup Robert Rothschild Farm Seedless Red Raspberry Preserves
1 Tbsp. Kirsch or cherry brandy
For the pastry, in a medium bowl, combine the flour, sugar, lemon peel, and salt. Add the butter pieces to the flour mixture. Use your fingers to blend the butter into the flour mixture just until the dough begins to hold together. In a small bowl, combine the water and vanilla. Sprinkle the water mixture over the dough. Gently knead just until the dough holds together. Form the dough into a ball; wrap in plastic wrap. Refrigerate for 1 hour. (This ensures that the flour completely absorbs the liquid.) Remove the dough from the refrigerator; unwrap. Place the dough on the bottom of a 9-in. tart pan with removable bottom. Use your hands to flatten the dough into a 6-in. circle. Cover the dough circle with plastic wrap. Refrigerate for 5 - 10 minutes or until firm enough to handle. Remove the tart pan from the refrigerator. Use your fingers to press the dough evenly into the bottom and up sides of pan. (If the dough becomes too soft, refrigerate it for a few minutes.) Cover the pastry shell with plastic wrap. Freeze for at least 30 minutes or overnight. Remove from the freezer. Immediately bake at 375 degrees F for 18 - 20 minutes or until the pastry shell is light golden brown. Remove from the oven. For the filling, in a small saucepan, heat the Seedless Red Raspberry Preserves until melted. Brush a very thin layer of preserves onto the bottom of the warm, pre-baked pastry shell. Place the raspberries, hole sides down, on top of the preserves layer. Bring remaining preserves to a boil, stirring often. Remove from the heat. Stir in the kirsch or cherry brandy. Spoon the preserves mixture evenly over the raspberries. Chill to set, about 3 hours. To serve, cut the tart into wedges. Makes 6 servings.