TASTE
Lemon with raspberry gets rolled up in a less-rich tart
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By Elaine Magee
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Q. I had a wonderful lemon raspberry tart. It reminded me of a linzer cookie because it had a jam topping. The cake crust part had a slight lemon flavor, too. Can you make up a recipe for something similar that isn't as rich with butter and sugar?
A. That just plain sounds heavenly — lemon with raspberry all rolled up in a linzer cookielike tart! I'm going to add some ground almonds into the mix though.
Instead of making the dough with butter, I used some less-fat margarine with lemon juice and fat-free sour cream. I also used whole-wheat flour, cut the granulated sugar down by a third, and if you find a nice less-sugar raspberry preserve, you can decrease the sugar calories even more.
If you do all this, the calories will go from 395 to 232, saturated fat goes from 7.4 grams to 1.3 grams, and cholesterol is more than half the amount (49 grams down to 21 grams).
Original recipe has 395 calories, 19 grams of fat, 7.4 grams saturated fat and 49 milligrams cholesterol per same-size serving.
LINZER LEMON RASPBERRY TART
Heat oven to 350 degrees. Coat the bottom of a 9-inch spring form pan with canola cooking spray.
Add sugar and almonds to food processor bowl and pulse until finely ground (about 20 seconds). Add whole-wheat and white flour and baking powder and pulse briefly to combine with almond mixture.
Add margarine in small pieces and lemon zest and pulse until mixture resembles coarse meal. Pour this mixture into a mixing bowl and set aside.
In a small bowl, whisk egg with lemon juice and fat-free sour cream. Stir into the flour mixture in mixing bowl, stirring with a fork just until mixture forms a dough.
Spread about two-thirds of the dough into the prepared pan with a spoon or rubber spatula. Spread raspberry preserves evenly over the top of crust leaving about 1/2-inch of crust uncovered around the edge. Spread remaining dough on top of the tart going around the outside of the tart going in toward the center about 1 1/2-inches (it's about a 1 1/2-inch edge).
Bake about 20-25 minutes or until crust is lightly browned. Let cool.
Before serving, remove the side of the pan from tart and dust the top of the tart with powdered sugar.
Makes 10 servings.
Elaine Magee is a registered dietitian. Learn more at www.recipedoctor.com
