In large bowl, mix flour, 1/2 cup sugar, the salt, lemon peel and vanilla bean
seeds. Beat in butter with electric mixer on medium speed until mixture looks like
In small bowl, beat egg yolks and 1/4 cup limoncello with whisk. Slowly beat
egg mixture into butter mixture. Turn off mixer as soon as dough comes together.
Roll into a ball, and wrap in plastic wrap. Refrigerate for 1 hour.
Heat oven to 425 degrees F.
On lightly floured work surface, roll dough into circle big enough to fit in
9-inch tart pan. Place in ungreased pan.
Bake for about 20 minutes or until crust is golden brown. Cool completely.
To make filling, in large bowl, beat mascarpone, cream, limoncello, sugar, lemon
peel, and vanilla bean seeds in electric mixer on medium speed until soft peaks
Spread filling in cooled crust. Arrange raspberries on top. Melt jelly in small
microwavable bowl uncovered in 20-second intervals, until it melts completely.
Brush jelly over raspberries with pastry brush.
30 min Prep Time 1 hr 50 min Total Time 8 Servings
If you do not want to use limoncello (an Italian lemon liqueur), replace it with
lemon juice. Use whatever fruit is in season. Strawberries or cherries are delicious
on this tart.