Red Raspberry Lemon Tart

 Red Raspberry Lemon Tart

Came up with this recipe to use up some things I had available.  Everyone loved it!

Nice vibrant colors, a flaky crust, tangy lemon and the sweet sour bite of the fresh ripe raspberries!

Bake in Convection oven at 400 degrees until golden brown less than 20 minutes usually.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


Makes 6 servings.


1 Package frozen puff pastry, use 1 sheet (or make 2 tarts doubling the ingredients).

1 jar 10.5 oz.  Trader Joes Lemon Curd

1 6 oz. basket fresh raspberries

1 egg, beaten slightly


Let puff pastry defrost as directed, then roll out slightly on a floured cutting board.

Be certain to flour the rolling pin slightly also!  Place defrosted pastry on parchment lined baking sheet.

Apply enough egg wash to moisten the full surface of the dough.

Fold the pastry along the border creating a  1″ border around the entire edge of the pastry.

Tap the pastry down slightly at the border so the edge  will remain adhered and create a pastry shell.

Make small slits every 1/2″ in  the inner portion of the pastry for steam to release as the pastry bakes.

Using a small paring knife, cut the puff pastry 2/3 of the way through along the border so the the pastry rises separately  from the center of the tart shell.

Bake as directed on the package of the puff pastry or until the pastry is a golden to medium brown. If the center is poofed up, just tap it down with a clean folded dish towel (so you don't get a steam burn). Transfer the baked tart shell to a cooling rack until it cools completely.

Place the cooled tart shell on the baking sheet again and smear an even 1/4″  layer of the lemon curd (with a spatula)     into the inner portion of the pastry to all exposed areas, except the border.

Set the raspberries on top of the lemon curd… and you are ready to serve.


Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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