I rarely make dessert. When I do, it needs to be easy.
I don’t remember whose magazine I tore this out of, but here is a delicious (and easy) recipe from the “RachaelRayMag.com.” It calls for frozen berries but I’m sure you could use fresh ones as well. Just about time for fresh berries!
Drain 3 cups frozen raspberries (1 pound) in a strainer set over a bowl. Preheat the oven to 400 degrees. Using your fingers, combine 1 stick plus 6 tablespoons cold unsalted butter (cut into pieces), 1/2 cup of sugar, and 1-1/2 cups flour. Blend together until coarse crumbs form. Pour the mixture into an ungreased, nonstick 9-inch spring-form or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.
Remove the shortbread from the oven and reduce the temperature to 325 degrees. Scatter the drained raspberries evenly over the baked shortbread.
Beat 3 large eggs and 3/4 cup sugar until thick and pale yellow. Whisk in the lemon zest and juice of 2 lemons. Then whisk in 1/4 cup flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners’ sugar.