Ingredients
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1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup sugar
2 tablespoons sugar (for top of tart)
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 (about 1 pint)
powdered sugar (optional)
Preparation
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Place baking sheet in bottom of oven.
Pre-heat oven to 375 degrees.
Wrap outside of 11-inch-diameter tart pan with removable bottom with foil.
Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended.
Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth.
Add flour, beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan.
Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in bowl until well blended.
Spread custard over batter.
Arrange berries 1/4 inch apart atop custard.
Sprinkle tart with 2 tablespoons sugar.
Bake tart until set and brown around edges, about 45 minutes.
Cool.
Remove pan sides.
Place tart on platter. Dust with powdered sugar if desired.
**Creme Fraiche - heat 1 cup whipping cream to 85 degrees. Remove from heat; mix in 2 tablespoons of buttermilk. Cover; let stand in warm draft-free aea until slighty thickened, 24 - 48 hours depending on temperature of room.
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