It’s that time of year again when certain parts of the Island become dotted with home-grown lemonade stands run by miniature-sized budding entrepreneurs. And lemme tell ya, these little girls are gooood. Smart, charming and insanely cute, a genuine triple threat. During a regular stroll along our favorite beach, two little sisters sold us their lemonade, pink or regular, for 10 cents a dixie cup plus 10 cents more for a bunch of freshly picked lilacs. The younger of the two sisters took extra care to ensure I picked the very best bunch left sitting in their water filled bucket. A rare showing of pure innocence and goodness captured in a few short moments. I choked back the tears.
This Lemon Buttermilk Raspberry Tart is dedicated to those two little girls and all 6-year-old-rock stars like them. The tart is like the younger, bratty sibling of the Mascarpone Strawberry Tart – a little more work and monitoring involved, but still so loved in the end. Tart and sweet, with a bit of crunch in the crust from the crushed almonds and a creamy, yet light, lemon buttermilk filling that mingles perfectly with fresh raspberries. It sings of long, lazy summer days and conjures up images of a simpler, slower time filled with never-ending lemonade stands.
If you don’t have any buttermilk on hand (and who ever does?), you can make your own simply by adding one tbsp of vinegar to one cup of milk. Let it sit for about 10 minutes until it starts to thicken and curdle. That’s it! Instant buttermilk.
Music Pairing: My Girl, The Temptations
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup plus 1/3 cup sugar
- 1 cup all-purpose flour
- 1/2 tsp coarse salt
- 1/3 cup blanched whole almonds
- 1 large egg white, beaten until frothy
- 2/3 cup packed light-brown sugar
- 3 tbsp all-purpose flour
- 3 large eggs
- 1 1/4 cups low-fat buttermilk, well shaken
- 3 tbsp unsalted butter, melted
- 1/4 teaspoon salt
- 1 cup raspberries
- 1-2 tbsp freshly squeezed lemon juice
- zest of one lemon
With an electric mixer on low speed, beat butter and 1/4 cup sugar until just combined, about 15 seconds. Add flour and salt, and beat until dough comes together, about 3 minutes. Add one tsp of water, if needed. Shape into a disk. Pulse remaining 1/3 cup sugar and the almonds in a food processor until finely ground. Scatter half of the almond mixture onto a clean work surface, and place dough on top. Scatter the remaining almond mixture on top, and roll out dough, re-sprinkling with almond mixture and incorporating into dough, until dough measures an 11-inch round.
Fit dough into a 9 1/2-inch round tart pan with removable bottom, pressing into bottom and up sides. Trim dough flush with rim. Refrigerate until firm, at least 30 minutes (or up to 1 day). Preheat oven to 325 degrees. Bake tart shell, occasionally pressing bottom to flatten using the bottom of a glass, until light brown, about 30 minutes. Let cool.
In a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add buttermilk, butter, and salt; process just until blended. Stir in lemon juice and zest. Pour into crust. You may have some filling leftover that can be used for a mini-tart..
Bake until filling is almost set but center still jiggles slightly when pan is gently shaken, 25 to 30 minutes.
Transfer tart to a rack; cool completely. Top with as many raspberries as your little heart desires. Cover, and refrigerate at least 2 hours and up to 2 days.