Fresh Raspberry Tart With Vanilla Crème Fraîche

By ltrodrigu

The sweet pie-crust recipe found under "Pastry" can be a base for all kinds of tarts and pies. Right now, when fresh raspberries are really coming into their own, you can hardly do better for a filling, and crème fraîche laced with vanilla balances the berries' acidity with luscious sweetness.

Ingredients

• 2 cups crème fraîche
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 1/2 cup currant jelly
• 2 tablespoons water or framboise liqueur
• 1 10-inch baked sweet pie crust, room temperature (see recipe under "Pastry")
• 3 1/2 cups fresh raspberries

Details

Servings 6
Adapted from online.wsj.com

Preparation

Step 1

To Make Vanilla Crème Fraîche:
Add crème fraîche, vanilla and sugar to a small bowl and stir to combine.

To Make Currant Glaze:
Warm currant jelly in a small saucepan set over medium heat. Add water or framboise to jelly in a slow stream, stirring to combine, until consistency is like heavy cream.

Use a pastry brush to cover bottom of crust with currant glaze. Starting in center of crust, arrange raspberries in a spiral, continuing until crust is covered.

Use a pastry brush to glaze raspberry tops. Repeat with a second coat of glaze. Serve immediately, passing around a bowl of vanilla crème fraîche for topping. (Tart is best if served within 3 hours.) Do not refrigerate.