Posts Tagged ‘raspberry’

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.


Lemon Buttermilk Raspberry Tart
Tweaked from Martha Stewart’s Buttermilk Pie (Everyday Food, April ’09) and Blueberry Tart (Martha Stewart Living, May ’07)

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

for crust:

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.

for filling:

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.


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Raspberry Lemonade

Growing up in Chicago, after surviving each brutal and unyielding winter, summer couldn’t seem to ever come fast enough. Memorial Day weekend picnics commonly marked the end of the cold and dreary days. YAY! But is a picnic truly a picnic without a glass of lemonade? This raspberry lemonade is my tribute to the delight and joy of pink lemonade that used to be my favorite as a little girl. Tart and sweet, refreshing and delicious. It just tastes like summer. A perfect beginning to a Memorial Day picnic that will bring a smile to everyone.


Raspberry Lemonade
Kiss My Spatula’s summertime concoction, yields about 1 quart

Try to find lemons with thin skins that feel heavier than they look. They will produce the most juice.

Music Pairing: Crazy Love, Van Morrison and Ray Charles, Genius Loves Company


  • 1/2 cup fresh raspberries
  • 1/2 cup freshly squeezed lemon juice (about 2-3 large, juicy lemons)
  • 4 tbsp sugar
  • 4 tbsp honey
  • 4 cups cold water
  • whole raspberries
  • mint leaves


Press raspberries through a fine mesh strainger over a bowl with a rubber spatula. Don’t forget to scrape the extra raspberry goodness from the bottom of strainer. Discard seeds. Place freshly squeezed lemon juice, sugar, and honey in a large pitcher. Add strained raspberries and water. Stir well and taste. Add more sugar if you like things a little sweeter or more lemon juice if you like things more tart. Pour into chilled glasses filled with ice and garnish with fresh raspberries and a few mint leaves.


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