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Raspberry tart

It has been a whirlwind in the kitchen at The Cook's Atelier, but we thought we'd share a favorite recipe for a perfect raspberry tart or tartelettes. It's even more special using homegrown raspberries from the garden at Clos de la Cozanne (aka Kendall and Laurent's house). We look forward to making this tart every year when the raspberries appear.

Today is a special day as we planted a pear tree in the garden in honor of petite Luc. He is a dream come true and I am so happy for Mama and Papa. Seriously, he is the cutest little man I have ever seen! In between the Mamy kisses (that's French for Grandma), we have been cooking up a storm here at The Cook's Atelier and meeting lots of new friends who are passionate about cooking and eating real food. Thank goodness he has a good appetite!

note: We especially love this photo of Luc taken during his first raspberry season. He stills loves them and now we are lucky if we have enough left for the tart as he happily eats them by the handful on the way back to the house directly from the basket.

Raspberry Tart

Makes one 9-inch tart or 6 tartelettes

1/2 recipe Pâte sucrée (find our recipe under "The Cook's Basics")
All-purpose flour, for work surface
1/2 cup heavy cream
1 teaspoon sugar
Pastry Cream (recipe follows)
4 cups raspberries
confectioner’s sugar for dusting

On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4 inch thick. With a pastry brush, sweep off excess flour, fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into the edges and using thumb to remove excess dough. Chill tart shell until firm, about 30 minutes.

Preheat oven to 375 degrees.

Line the tart shell with parchment paper, leaving a 1-inch overhang. Fill with dried beans and bake until the edges are just beginning to turn golden. Remove parchment paper and weights; continue baking until golden all over, 10 to 15 minutes. Cool tart shell completely on a wire rack.

Meanwhile, whip the heavy cream and sugar in a bowl until soft peaks form. Working in batches, gently fold whipped cream into pastry cream; set aside.

Spoon pastry cream mixture into cooled tart shell and spread evenly. Top with raspberries; dust with confectioner’s sugar. The tart is best served the day it is made.

Pastry Cream

Makes about 1 3/4 cups

1 cup whole milk
1/2 vanilla bean, split
5 tablespoons sugar
3 large egg yolks
1 tablespoon cornstarch
1 tablespoon flour
1 tablespoon unsalted butter

Place milk, vanilla bean and 4 tablespoons sugar in a medium saucepan over high heat; cook until almost boiling.

In a medium bowl, whisk together egg yolks with remaining 1 tablespoon of sugar until thickened. Sprinkle in the cornstarch and flour and continue beating until well combined.
Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens, about 2 minutes.
Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing directly on the surface of the pastry cream; refrigerate until completely cooled.

To make the tart:

If the pastry cream seems a little too sticky, we like to add a little freshly whipped cream to lighten it up a bit. Using an offset spatula, spread the pastry cream in the tart shell. Top with fresh raspberries. Dust with confectioner's sugar and a dollop of freshly whipped cream.