Raspberry Heart Tart

This is simple, except for the crust.

Raspberry Heart Tart

from Bistro Cooking by Patricia Wells

Crust

Cut, either by hand or with food processor: 6 T. chilled unsalted butter into 1 C. flour (It says do not use unbleached, but I do. I also chill the flour if I think of it ahead of time.), 1/8 tsp. salt, 1/2 C. confectioners' sugar. Make coarse crumbs. Add 1 large egg, lightly beaten. Mix just until it holds together. Flatten into a disk on waxed paper.

Dust your fingers with flour. Then, working very quickly with just the fingertips, press dough into a 10 1/2 inch loose bottom tart tin (or a heart). Press dough up the sides & crimp evenly. Cover with plastic wrap or foil. Refrigerate 2 to 3 hours.

Preheat oven to 375°. Prick bottom of the shell with a fork, but not too much or it will leak! Line shell loosely with heavy duty foil, pressing into edges so pastry does not shrink while baking. Fill with dried beans, making sure to get into the edges. Bake until light brown, about 20 minutes. It should be firm enough to stand up by itself. Remove the beans & foil, then bake an additional 10-20 minutes. It says 10 minutes for partially baked shell & 20 for a fully baked shell. This one is 10 minutes, because you're going to bake it some more. But a little more time in the oven won't hurt. Just don't burn it. Cool before filling.

Filling

Place 3 large egg yolks in a bowl & beat with a fork. Add 3/4 C. heavy cream & 3 T. sugar. Blend. Pour into cooled pastry shell.

Arrange 1 pint fresh raspberries on top. You can make a design, but I never do. Place in the center of the oven & bake just until the filling begins to set, about 15 minutes. (I cook it until it's surely set, up to 30 minutes. ) Cool. Then sprinkle with confectioners' sugar. Bake with a cookie sheet under it to catch the drips.