FRESH RASPBERRY TART WITH VANILLA CREME FRAICHE

Fresh Raspberry Tart With Vanilla Creme Fraiche image

So simple yet so elegant. From the Wall Street Journal, Eating & Drinking weekend section, July 6, 2013. Prep time includes 60-90 minutes to let the pie crust rest and cool. I made my own creme fraiche using recipe#144139 substituting greek yogurt for the sour cream. If you follow the noted recipe, do not add more vanilla or sugar.

Provided by Chicagoland Chef du

Categories Tarts

Time 2h

Yield 1 Tart, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups creme fraiche
1 teaspoon vanilla extract
2 tablespoons sugar
1/2 cup currant jelly, substituting seedless raspberry, crabapple all work well
2 tablespoons water or 2 tablespoons framboise liqueur
3 1/2 cups fresh raspberries, approximately 3 half pints allowing for any smashed ones
pastry crust
2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1 cup unsalted butter, very cold, cut into small cubes, then put in freezer for a few minutes before mixing in
4 tablespoons ice water, may need a bit more

Steps:

NOTE:.
I find pie dough easiest to make in a food processor, but you can also use an electric mixer or work it by hand. Whatever the method, remember to work quickly and not over-process. You may have some crust left over. Active Time: 15 minutes Total Time: 1¾ hours (includes resting dough).
CRUST:.
Mix dry ingredients together in a food processor. Add butter and pulse until pea-size clumps form. With food processor off, pour 3½ tablespoons water evenly over top. Pulse until no dry patches remain, taking care not to allow dough to form a ball. Grab a handful of dough and squeeze. If dough will not cohere, add remaining water to dough in food processor and pulse to incorporate. Remove dough from food processor and form a ball with your hands.
Flatten dough into a disk on parchment paper. Place a second piece of parchment on top and use a rolling pin to roll out dough until circle is 13 inches in diameter.
Press dough into a 10-inch fluted tart pan with a removable bottom. To form a thick and sturdy edge, fold excess dough inward and press against sides of tart pan. For a more delicate edge, trim away excess dough. Refrigerate unbaked crust at least 1 hour or as long as 48 hours.
Once dough has rested, preheat oven to 400 degrees and position a rack in lower third. Cover pie crust with a sheet of aluminum foil, gently pressing down over sides and bottom of crust to prevent over-browning. Fill foil-covered crust with dried beans or rice and bake 20 minutes. Remove crust from oven. Discard foil and beans and prick crust several times with a fork. Return crust to oven and bake until golden, 5-10 minutes. Remove from oven and let cool.
While crust is baking, get started on the rest.
Make vanilla crème fraîche using recipe#144139 or Add crème fraîche, vanilla and sugar to a small bowl and stir to combine.
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.
NOTE: Tart is best if served within 3 hours. Do not refrigerate.