Fresh Raspberry Tart With Vanilla Creme Fraiche

• 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

1. NOTE:
2. 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: 13/4 hours (includes resting dough).
3. CRUST:
4. Mix dry ingredients together in a food processor. Add butter and pulse until pea-size clumps form. With food processor off, pour 31/2 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.
5. 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.
6. 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.
7. 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.
8. While crust is baking, get started on the rest.
9. Make vanilla creme fraiche using recipe#144139 or Add creme fraiche, vanilla and sugar to a small bowl and stir to combine.
10. 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.
11. 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.
12. Use a pastry brush to glaze raspberry tops. Repeat with a second coat of glaze. Serve immediately, passing around a bowl of vanilla creme fraiche for topping.
13. NOTE: Tart is best if served within 3 hours. Do not refrigerate.

creme fraiche, vanilla, sugar, currant jelly, water, fresh raspberries, pastry crust, flour, sugar, salt, unsalted butter, water

Taken from www.food.com/recipe/fresh-raspberry-tart-with-vanilla-creme-fraiche-503241 (may not work)