French Baking at Easter | Tarte aux Framboises

ROSE & IVY Journal Tarte aux Framboises

Every once in a while, I get this longing to return to Paris.  If you have followed any of my work, you know that I love Paris in every way possible.   I will be returning in the fall and I cannot express how excited I am.  Of course, one of the best thing about the city are the boulangeries and patisseries that line each and every street.  Inspired by the city, I decided to begin the transitioning to spring baking, which means lightening up dessert with lemons and fruit.  The Tarte aux Framboises reminds me of the patisserie that I used to frequent on my walk home from school in the fifth arrondissements, just by the Luxembourg Gardens. Plump raspberries sit atop a lemon filling and a flakey crust in this wonderful dessert that would be a great addition to the Easter dinner table.  

ROSE & IVY Journal Tarte aux Framboises


For the Crust

2 sticks butter

1 teaspoon salt

3 tablespoons sugar

2 cups of flour

For the Filling

1 cup freshly squeezed lemon juice

zest of one lemon

3/4 cup sugar

10 tablespoons unsalted butter, cubed

4 eggs

4 yolks

3 cartons of raspberries

Directions: Preheat oven to 400 degrees.  To prepare crust, place butter, salt and sugar in a large pot over medium heat allowing to melt.  Once melted, add flour and stir until dough comes together.  Place dough in a tart tin (either 9 inch or 11 inch) and wait until it has cooled so that it can be pressed into tin.  Prick holes all over the bottom of shell and bake for 12 to 15 minutes or until lightly golden. Let cool completely.  

To make filling: Have a  large bowl and fine sieve handy.  Place lemon juice, zest, sugar, butter and eggs in a pot over medium heat. Stir constantly until mixture thickens and coats the back of a spoon.  Pour through sieve into cooled tart shell. Chill for at least 2 hours.  Before serving, place raspberries on top.  


*Filling recipe adapted from David Lebovitz's Tart au Citron

Photography & Styling by Alison