Lemon Raspberry Tart
1 refrigerated 16 oz tube of sugar cookie dough
3tsp grated lemon zest
1 box of Lemon Pudding, prepared.
2 c. raspberries
Preheat oven to 350 degrees. In a large bowl combine sugar cookie dough with the grated lemon zest, blend well. In a 9 inch lightly greased springform pan press the cookie dough evenly across the bottom and 1/2 way up the sides. Bake for 20 minutes or until golden brown. Using a knife carefully go around the sides to release from the sides of the pan. Remove the springform part leaving the bottom. Cool on a rack completely. Using a thin metal spatula, separate the bottom pan from the crust. Kinda have to spin the bottom around and work your way around. Place the crust on a round plate or platter. Pour the lemon pudding on top and spread it carefully to the edges. Place the 2c. raspberries on top. Garnish with mint leaves. I would keep this refrigerated if you are not going to serve it right away.
this is a really easy fresh recipe. You can also try different fruit and different pudding and yes, even a different cookie crust for something different. This is an easy recipe to experiment with. This recipe
1 refrigerated 16 oz tube of sugar cookie dough
3tsp grated lemon zest
1 box of Lemon Pudding, prepared.
2 c. raspberries
Preheat oven to 350 degrees. In a large bowl combine sugar cookie dough with the grated lemon zest, blend well. In a 9 inch lightly greased springform pan press the cookie dough evenly across the bottom and 1/2 way up the sides. Bake for 20 minutes or until golden brown. Using a knife carefully go around the sides to release from the sides of the pan. Remove the springform part leaving the bottom. Cool on a rack completely. Using a thin metal spatula, separate the bottom pan from the crust. Kinda have to spin the bottom around and work your way around. Place the crust on a round plate or platter. Pour the lemon pudding on top and spread it carefully to the edges. Place the 2c. raspberries on top. Garnish with mint leaves. I would keep this refrigerated if you are not going to serve it right away.
this is a really easy fresh recipe. You can also try different fruit and different pudding and yes, even a different cookie crust for something different. This is an easy recipe to experiment with. This recipe
also is inexpensive.
This original recipe came from Southern Living, but I revamped it
to make it easier.
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