French Raspberry Tart

Name: French Raspberry Tart
Prep time: 30 min
Cook time: 45 min
Ingredients: 1 round (9.5"/24cm) Sweet Tart Crust; 1 recipe (2 cups/500ml) Crema Pasticcera (Pastry Cream); 6 oz fresh raspberries, (carefully washed, and let dry on paper towel); powdered sugar ((optional), for dusting ); ⅓ cup (5 Tbsp) red currant jelly, (apple jelly, apricot jam, or other light-colored fruit jam or marmalade)

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Prep Time: 30 minutes

Cook Time: 45 minutes

Servings: 8

berries cold crema pasticcera

Ingredients

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1 round (9.5"/24cm) Sweet Tart Crust1 recipe (2 cups 500 milliliters) Crema Pasticcera (Pastry Cream)6 oz fresh raspberries, (carefully washed, and let dry on paper towel)powdered sugar ((optional), for dusting)⅓ cup (5 Tbsp) red currant jelly, (apple jelly, apricot jam, or other light-colored fruit jam or marmalade)

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Instructions

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Step 1

Pre-bake the tart crust. (See Sweet Tart Crust Recipe) Make at least one day ahead.

Step 2

Make the pastry cream. (See Crema Pasticcera Recipe) For the flavors to develop, make the day before, minimum 4 hours ahead, and refrigerate.

Step 3

Spread the pastry cream in tart shell.

Step 4

Arrange the raspberries on top of the cream.

Step 5

To Glaze Tart: (optional) Heat jam or jelly over medium heat, stirring occasionally, until liquid (about 3-4 minutes). If using jam with fruit pieces, strain through a fine sieve. Let cool a moment, so it doesn't cook the fruit, then brush or dab a light coat of glaze on the fruit. If too thick to work with, thin by stirring in a drop or two of water (or liquor such as rum, Grand Marnier, or triple sec).

Step 6

Store in refrigerator, and enjoy within 2 to 3 days. Does not freeze well.

Step 7

To Serve: Dust the border with powdered sugar (optional).