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.

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