Raspberry-Creme Fraiche Tart

Ingredients

• 1/2 cup (1 stick) unsalted butter
• room temperature
• 3/4 cup plus 2 tablespoons sugar
• 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
• Powdered sugar (optional)

Instructions

1. Place baking sheet in bottom of oven.
2. Preheat oven to 375F.
3. Wrap outside of 11-inch-diameter tart pan with removable bottom with foil.
4. Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended.
5. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth.
6. Add flour; beat just until blended.
7. Spread batter over bottom and 1/2 inch up sides of pan.
8. Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in bowl until well blended.
9. Spread custard over batter.
10. Arrange berries 1/4 inch apart atop custard.
11. Sprinkle tart with 2 tablespoons sugar.
12. Bake tart until set and brown around edges, about 45 minutes.
13. Cool.
14. (Can be made 1 day ahead.
15. Cover loosely with foil; chill.
16. Serve at room temperature.)
17. Remove pan sides.
18. Place tart on platter.
19. Dust with powdered sugar, if desired.
20. *Available at some supermarkets.
21. If unavailable, heat 1 cup whipping cream to lukewarm (85F).
22. Remove from heat; mix in 2 tablespoons buttermilk.
23. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room.
24. Chill.