Lemon Tart with Raspberries

Ingredients:

-1 disk Butter Cookie Dough,

at cool room temp. (recipe below)

-2 eggs

-2/3 cup sugar

-12 oz. cream cheese, at room temp.

-1/2 cup sour cream

-2 tsp. finely grated lemon zest

-Juice from 1 lemon

-2 Tbs. flour

-1 tsp. vanilla

-1 ½ cups raspberries

-Place the dough between 2 large sheets of parchment paper and roll out into a 12-inch round. Fit into a 10 ½ inch tart pan with a removable bottom and trim the dough to allow a ½ inch overhang. Fold the overhang over itself and press into the sides of the pan. Freeze for at least 30 minutes or up to overnight. Preheat the oven to 375 degrees. Place the pan on a baking sheet and blind bake (cover with parchment paper and pie weights) the crust for 10 minutes. Remove the foil and weights and bake until golden, about 5 minutes longer. Transfer to a wire rack to cool and reduce the oven temperature to 350 degrees.

-In a food processor, process the eggs and sugar until smooth, about 1 minute. Add the cream cheese, pulse briefly, and then process until smooth. Add the sour cream, lemon zest and juice, flour, and vanilla and process until smooth, about 20 seconds. Pour the filling into the baked crust. Bake until the filling is set when you gently shake the pan, about 35 minutes. Transfer to a wire rack to cool. Remove the tart from the pan. Cover and refrigerate for at least 3 hours or up to overnight. Just before serving, top with the raspberries and cut into wedges.

Butter Cookie Dough

Yield: 3 dough disks

Ingredients:

-3 cups all-purpose flour

-2 ¼ cups cake flour

-1 ½ tsp. salt

-2 ¼ cups unsalted butter, room temp.

-1 ½ cups powdered sugar

-1 Tbs. vanilla

-Sift together the all-purpose and cake flours and the salt into a bowl. In a large bowl, using the electric mixer on low speed, beat the butter, sugar, and vanilla until smooth, about 1 minute. Add the flour mixture and mix just until a moist dough forms. Turn out the dough onto a lightly floured work surface. Divide into 3 equal portions, pat each into a flat disk, and wrap each in plastic wrap. Disks can be stored in fridge for up to 2 days or in the freezer for up to 1 month.