Raspberry Cream Tart

• Pastry for 1-crust, 9-inch French tart shell
• 2 cups fresh raspberries (see note)
• 4 tablespoons sugar
• 2 eggs
• 1/2 cup ground almonds
• 3/4 cup confectioners' sugar
• 2 cups heavy cream
• 1 tablespoon eau de vie de framboise

1. Preheat oven to 425 degrees.
2. Line 9-inch straight-sided tart or flan ring with pastry, prick bottom, line with foil and weight with dried beans or pastry weights.
3. Bake for 6 minutes.
4. Remove foil and bake another 4 to 5 minutes, until pastry is parchment color.
5. Remove from oven and lower temperature to 350 degrees.
6. Mix raspberries with 2 tablespoons sugar and spread in tart shell.
7. Lightly beat eggs and mix with almonds and confectioners' sugar.
8. Add 1 cup of cream and pour over raspberries.
9. Bake about 30 minutes, until lightly brown.
10. Remove from oven and allow to cool at room temperature but do not refrigerate before serving.
11. Whip 1 cup cream, sweeten with remaining 2 tablespoons sugar and stir in framboise.
12. Chill until ready to serve.
13. Serve with tart.

pastry, fresh raspberries, sugar, eggs, ground almonds, sugar, heavy cream, framboise

Taken from cooking.nytimes.com/recipes/78 (may not work)