• The recipe is below is written to make the crust, the raspberry curd filling and the finished tart all in one day. However, the tart crust and raspberry curd can be made one day in advance and the tart assembled and baked the next day.

For the Crust

• Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
• Melt the butter is a small saucepan. While the butter is melting, whisk the flour, sugar, and salt together in a bowl. Add melted butter while it is still very warm and stir with a silicone spatula or wooden spoon until a dough forms and there are no visible bits of flour left. Using your hands, press two-thirds of dough into the bottom of 9- inch tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness.
• Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until crust is deep golden brown and firm to touch, 25-30 minutes, rotating pan halfway through baking. Set it aside until it is ready to fill with the raspberry curd filling. If making one day in advance, allow it to cool completely and then cover with a plastic wrap.

For the Raspberry Curd

• Place the raspberries, 1/4 cup of sugar, and 2 tablespoons of water in a 3-quart non-reactive saucepan. Cook the raspberries over medium heat until they start to break down. Use a potato masker to completely break down the berries
• Strain the berries through a fine mesh strainer to remove the seeds. You should have about 1 cup of puree. Allow the raspberries to cool to until they are barely warm, about 80-85°F. Add the lemon juice, kosher salt, and remaining 1/4 cup of sugar and taste the mixture. If it is still a little tart add additional sugar 2 tablespoons at time until desired sweetness is reached.
• Place the raspberry puree back in the 3-quart saucepan. Rinse and dry the bowl and place it next to the stove with a medium-coarse strainer. Add the whole eggs and egg yolks to the raspberry-lemon mixture and whisk to combine.
• Cook the curd over medium-low heat, stirring constantly with silicone spatula or metal whisk, until the mixture is thickened and registers 180 degrees in multiple spots, 5 to 7 minutes.
• Remove the saucepan from the heat and whisk in butter, 2 tablespoons at a time until incorporated. Strain curd through the medium-coarse strainer into the bowl to remove any solids.
• If making the curd one day in advance, press a piece of plastic wrap directly onto the surface of the curd and refrigerate until ready to use. The curd can be refrigerated for up to 7 days.

Finishing the Tart

• Immediately scrape the raspberry curd into the tart crust and bake in a 350°F oven for 15 minutes.
• If making the ingredients one day in advance, add 2-3 minutes to the baking time of the tart. This additional time is needed because the curd will be cold and will need additional time to come to temperature and start to set.
• Remove the tart from the oven and allow it to completely cool before decorating with fresh berries. If serving the tart the next day, refrigerate the tart, remove from the refrigerator and decorate with the fresh fruit.

How to Store the Tart

• Since the tart is a fruit-based dessert it can only sit at room temperature for about 2 hours. It can be stored in the refrigerator for up to 3 days (if decorated with fresh fruit) covered with plastic wrap or stored in an airtight container