Raspberries are my favorite. I am always on the lookout for raspberry recipes, but also love to eat them plain — best right off the bush. Sadly I have no raspberry bushes in my garden. This tart is easy and yummy.
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
3/4 cup creme fraiche
2 cups fresh raspberries
Powdered sugar, optional
Place baking sheet in bottom of oven. Preheat to 375 degrees F. Wrap outside of an 11-inch diameter tart pan with removable bottom with foil. Using an electric mixer, beat butter, 1/2 cup sugar and salt in a large blow until blended. Add 3 eggs and 1/2 teaspoon vanilla. Bet until smooth. Add flour. Beat just until blended. (Batter will be gooey — do not add extra flour). Spread batter over bottom and up 1/2 inch sides of pan.
Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in a bowl until well blended. Spread custard over batter. Arrange berries 1/4 inch apart atop custard. Sprinkle tart with 2 tablespoons sugar.
Bake tart until set and brown around the edges, about 45 minutes. Cool. (Can be made a day ahead. Cover loosely with foil and chill. Serve at room temperature.)
Remove pan sides. Place tart on platter and dust with powdered sugar if desired.