2 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
Zest of 1 lemon
4 to 5 tablespoons ice-cold water
1 cup raspberry gelée
2 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
Zest of 1 lemon
4 to 5 tablespoons ice-cold water
1 cup raspberry gelée
On a lightly floured surface, combine the flour, confectioners' sugar, salt, cold butter, and lemon zest
Use your fingertips to work the ingredients together until they form a crumbly mixture
Make a well in the center and add the ice-cold water
Mix gently until the dough comes together
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes
Roll out the dough on a lightly floured surface to a thickness of about 0.5 centimeters
Fit a removable-bottom tart pan with a diameter of 29 cm
Place the dough into the pan, pressing it up the sides and onto the bottom
Spread the raspberry gelée over the raw dough
Roll out the remaining dough to form ropes and place them on top of the gelée in a lattice pattern
Bake in a preheated oven at 200°C for about 35 minutes or until golden brown
Remove from the oven and let cool on a wire rack
Serve chilled, cut into 15 pieces.
