Raspberry Creme Fraiche Tart

Ingredients

• 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)

Directions

1. 1

   Place baking sheet in bottom of oven.

2. 2

   Pre-heat oven to 375 degrees.

3. 3

   Wrap outside of 11-inch-diameter tart pan with removable bottom with foil.

4. 4

   Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended.

5. 5

   Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth.

6. 6

   Add flour, beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan.

7. 7

   Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in bowl until well blended.

8. 8

   Spread custard over batter.

9. 9

   Arrange berries 1/4 inch apart atop custard.

10. 10

    Sprinkle tart with 2 tablespoons sugar.

11. 11

    Bake tart until set and brown around edges, about 45 minutes.

12. 12

    Cool.

13. 13

    Remove pan sides.

14. 14

    Place tart on platter. Dust with powdered sugar if desired.

15. 15

    **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.