Raspberry Tart: The Best Raspberry Tart Recipe from Cook'n

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	Raspberry Tart

Serves: 6

Makes one 10 1/2-inch tart; serves 6 to 8
This tart is loosely based on one Patricia Wells included in her book Bistro Cooking. Like many of the tarts in French bistros, it's simple yet elegant, and the perfect finish to any meal. Over the years, I've changed the ingredients slightly to suit my taste, but it's not far from one served at Le Jura café in Lyon. Make this tart the day you plan to serve it.

   PASTRY:
   1 cup all-purpose flour
   6 tablespoons cold unsalted butter, cut into pieces
   1/8 teaspoon salt
   1/2 cup confectioners' sugar
   1 large egg, beaten

   FILLING:
   3 large egg yolks
   3/4 cup creme fraiche or heavy cream
   3 1/2 tablespoons granulated sugar
   2 cups fresh raspberries
   Confectioners' sugar for dusting

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TO PREPARE THE PASTRY: In a food processor, combine the flour, butter, salt, and sugar. Pulse until the mixture resembles coarse crumbs, 5 to 10 seconds but no longer. Add the egg and pulse 15 to 20 times, or until the pastry just begins to hold together. Transfer to waxed paper and flatten into a 10-inch-diameter disk.

Using your fingertips lightly dusted with flour, press the disk into a 10 1/2-inch false-bottomed tart pan. Working quickly, press the dough along the bottom and up the sides. Run a rolling pin over the top of the pan to trim the dough. Cover with plastic wrap and refrigerate for 1 1/2 to 2 hours.

Preheat the oven to 350°F.

Prick the bottom of the tart shell with a fork and line it with aluminum foil, pressing into all the edges to avoid shrinkage while baking. Fill with pie weights or dried beans. Bake just until the pastry begins to brown on the edges, about 20 minutes. Remove the weights and foil and return shell to the oven for 15 to 20 minutes, or until uniformly browned. Watch carefully after 10 minutes, because this crust can go from browned to burned very quickly. Let cool on a wire rack for at least 20 minutes.

TO PREPARE THE FILLING: Preheat the oven to 375°F.

In a medium bowl, beat the egg yolks until blended then add the crème fraîche and sugar. Stir until blended, then pour into the pastry shell.

Arrange the berries in a single layer on top of the filling.

Carefully place in the center of the oven and bake for about 15 minutes, or until the filling begins to set. Let cool completely on a wire rack before serving. Dust with confectioners' sugar.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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