Fresh Raspberry Tart With Vanilla Creme Fraiche - cooking recipe

Ingredients

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

Preparation

NOTE:
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).
CRUST:
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.
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.
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.
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.
While crust is baking, get started on the rest.
Make vanilla creme fraiche using recipe#144139 or Add creme fraiche, vanilla and sugar to a small bowl and stir to combine.
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.
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.
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.
NOTE: Tart is best if served within 3 hours. Do not refrigerate.