Raspberry Lemon Tart Recipe from Helene Godin of By the Way Bakery

It’s July, and we’re deep into summer sweetness overload—watermelon, gelato, Frappuccinos. Thankfully, we’ve got raspberries to shake things up. As tart as they are sweet, they’ll spark up the routine and bring some life to the party, like Rachel Maddow at a Greenwich garden soirée. The possibilities are intriguing: ice cream, chocolate mousse, French toast, yogurt—hell, even Champagne. Add a few raspberries, and instant pizzazz. Push them through a sieve, stir in some sugar or simple syrup, and you’ve got topping galore.

And raspberries hold additional intrigue. They’ll occasionally show up in black, purple, or gold, and each berry actually consists of about 100 smaller fruits called drupelets, each with its own seed. So treat them well: Make sure they’re bright and firm, don’t wash them until ready to use, and eat them soon after getting them home.

Right now, Hastings-on-Hudson’s By the Way Bakery (574 Warburton Ave, 914-478-0555; btwbakery.com) is raspberry central. “They’re called the king of berries because they’re the most flavorful,” says proprietor Helene Godin. So fittingly, they lord over her pastry dominion. “They work really nicely with our other ingredients: lemons, almonds, hazelnuts,” she notes. And then there are the health benefits, aligned with her gluten- and dairy-free wares. “Studies have shown,” she says, “that raspberries have the same anti-inflammatory properties as a gluten-free diet.” Color, flavor, health—they all coalesce in her muffins, tarts, cakes, and meringues. Stop in, or just make some of your own. They’re sure to spark up your own little soirée.

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Raspberry Lemon Tart

(Courtesy of Helene Godin, By the Way Bakery)
(Serves 6 to 8)


1 cup all-purpose flour (or gluten-free flour mix)

8 Tbsp butter, slightly softened (or  dairy-free substitute)

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2 Tbsp sugar

1 Tbsp plus 1½ tsp almond paste

zest of 2 lemons (about 2 Tbsp)

Pre-heat oven to 375° F. Spray 8-inch tart pan with nonstick cooking spray. Place all ingredients in food processor and pulse until a ball begins to form. Remove dough and knead on floured surface until smooth. Press dough evenly into tart pan. Bake 15 to 20 minutes until lightly browned. Remove from oven and, using a clean kitchen towel, carefully press down any dough that has bubbled up, making sure not to crack crust. Lower oven temperature to 350° F.


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¾ cup raspberries

2 eggs

â…“ cup fresh-squeezed lemon juice

3 Tbsp water

1¼ cup sugar, divided

1 Tbsp plus 1 tsp cornstarch

2 Tbsp sliced almonds

In a small bowl, toss raspberries with ¼ cup sugar to coat, and set aside. In a medium bowl, combine eggs, lemon juice, and water. Whisk remaining cup sugar with cornstarch, add to egg mixture, and stir until smooth. Spoon raspberries into pre-baked crust and sprinkle with sugar. Pour egg mixture over raspberries until even with edge of crust (you will have extra). Bake 25 minutes. Sprinkle sliced almonds around edge of tart and bake another 15 to 20 minutes, until fruit in center bubbles. Remove from oven and cool on a wire rack.

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