RECIPE: Raspberry Tart with Lemon or Lime Curd

Make this refreshing dessert before the raspberry season ends.

RASPBERRY TART WITH LEMON OR LIME CURD
Adapted by BumbleBeeBoogie

Makes 6 to 8 servings.

TART CRUST:

11 full-size graham crackers, processed to fine crumbs (about 1-1/2 to 1-1/2 cups) or use packaged graham cracker crumbs
3 to 4 tablespoons white granulated sugar
5 to 6 tablespoons unsalted butter, melted

Adjust the oven rack to the center position and preheat the oven at 325' F.

In a medium bowl, stir the cracker crumbs and sugar to blend; add the melted butter, stirring with a fork until well blended. Spread the mixture into a 9-inch pie pan, pressing the mixture with your fingers over the bottom and up the sides of the pie pan to form an even crust.

Bake until lightly browned, about 15 minutes. Transfer the pan to a wire rack and cool for about 20 minutes.

TART FILLING:

2 cups fresh raspberries (or frozen raspberries)
2 jars lemon or lime curd
1/3 cup sweet orange kumquat marmalade (or plain orange marmalade) melted

Spread the lemon or lime curd over the bottom of the cooled tart crust; the filling should be at least 1-1/2 inches thick.

Cover the curd with the raspberries.

Melt the marmalade in a measuring cup in a microwave oven; spoon or brush the melted marmalade over the raspberries.

Chill the tart in the refrigerator until ready to serve. Serve with dollops of whipped cream, if desired.