INGREDIENTS

INSTRUCTIONS

To make the Sweet-Tart Dough: Using an electric mixer fitted with the
paddle attachment, beat the butter until soft and very smooth. Add the
confectioners' sugar, and beat until blended. Add the flour and salt.
With the mixer running at low speed, beat the dough until it becomes
crumbly. Add the egg, and continue mixing until the dough just comes
together (do not overwork it). Turn out the dough onto a work  surface,
and gather into a ball. Cut in half, and shape each half  into a disk.
Wrap both pieces of the dough in plastic. Refrigerate at  least 1 hour.
Lightly butter the insides of two 8- by 3/4-inch round  tart rings.
Place the rings on a baking sheet lined with parchment  paper. Working
on a lightly floured work surface, roll one disk of  the dough to an
1/8-inch thickness. Fit the dough into a tart ring,  pressing lightly
against the bottom and up the sides. Run your  rolling pin against the
rim of the circle, and cut off the excess.  Repeat with second disk of
dough and tart ring. Chill 30 minutes.  Heat oven to 350 degrees with
rack in center. Line each tart shell  with a circle of parchment paper,
and fill shells with pie weights or  dried beans. Bake crusts 15
minutes, remove the paper and beans, and  bake just until the edges of
the crusts are golden, 3 to 5 minutes.  Transfer baking sheet to a rack
to cool. To make the Filling: Grate  the zest of each lemon using the
small holes of a box grater, and set  aside. With a small knife, cut
off enough of the top and bottom of  each lemon, exposing the flesh.
Stand the lemons on end, and  carefully cut away the white pith and a
tiny bit of the flesh from  the entire surface of each lemon; the juicy
sections of lemon should  now be completely exposed. Lay the lemons on
their sides, and cut  each lemon crosswise into 1/2-inch-thick slices;
remove seeds. Place  lemon slices, whole eggs, egg yolk, granulated
sugar, and heavy cream  in the jar of a blender, and puree until
smooth. Strain the mixture  into a bowl, and whisk in the reserved
lemon zest. Lower the oven  temperature to 300 degrees. Scatter the
raspberries over the bottom  of the two crusts. Pour the lemon filling
into crusts. Bake tarts  just until the filling has set in the centers,
about 25 minutes; the  filling should not shimmy when the edges of the
tarts are tapped  lightly. Transfer tarts to a wire rack to cool.
Serve. Makes 2 tarts.  Recipe Source: Martha Stewart Living -
<www.marthastewart.com> Recipe  from Daniel Boulud, owner and executive
chef of Cafe Boulud  Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com  Recipe by: Daniel Boulud  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1534
Calories From Fat: 849
Total Fat: 96.4g
Cholesterol: 630.9mg
Sodium: 301.1mg
Potassium: 569.7mg
Carbohydrates: 144.9g
Fiber: 14g
Sugar: 46g
Protein: 26.5g