Raspberry-Creme Fraiche Tart

• 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)

1. Place baking sheet in bottom of oven.
2. Preheat oven to 375F.
3. Wrap outside of 11-inch-diameter tart pan with removable bottom with foil.
4. Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended.
5. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth.
6. Add flour; beat just until blended.
7. Spread batter over bottom and 1/2 inch up sides of pan.
8. Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in bowl until well blended.
9. Spread custard over batter.
10. Arrange berries 1/4 inch apart atop custard.
11. Sprinkle tart with 2 tablespoons sugar.
12. Bake tart until set and brown around edges, about 45 minutes.
13. Cool.
14. (Can be made 1 day ahead.
15. Cover loosely with foil; chill.
16. Serve at room temperature.)
17. Remove pan sides.
18. Place tart on platter.
19. Dust with powdered sugar, if desired.
20. *Available at some supermarkets.
21. If unavailable, heat 1 cup whipping cream to lukewarm (85F).
22. Remove from heat; mix in 2 tablespoons buttermilk.
23. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room.
24. Chill.

unsalted butter, sugar, salt, eggs, vanilla, flour, creme fraiche, fresh raspberries, powdered sugar

Taken from www.epicurious.com/recipes/food/views/raspberry-creme-fraiche-tart-103539 (may not work)