Raspberry Tart

 Since we grow raspberries in our backyard, I've had the chance to try some different recipes for raspberries, including this flan cake. Andy's favorite, though, is an open-faced fresh raspberry tart.

Press in tart crust 

1 c flour

1/3 c sugar

1/4 tsp salt

6 Tbsp butter, chilled and cut into pieces

1 large egg

1 tsp vanilla extract

1/2 tsp almond extract

Preheat oven to 375. Combine flour, sugar and salt in food processor. Add butter and pulse. Add egg and extracts and pulse to combine. Press into bottom and sides of 9" tart pan with removable bottom. Bake until golden, about 25 min. Sides will droop some if you don't bake with foil lining at first, but since you're covering it, it's not really visible.

Crème Patissiere

From Martha Stewart's Pies & Tarts

Makes a perfect amount for a 9" tart

1 c milk

1/4 c plus 1 Tbsp sugar

3 egg yolks

1 Tbsp flour

1 Tbsp cornstarch

Scald the milk and 1/4 c sugar. In a separate bowl, beat the yolks with remaining 1 Tbsp sugar, then beat in flour and cornstarch. Add some hot milk to the yolk mixture and beat, then add mixture back to milk and bring to a quick boil, stirring constantly. Add about 1/2 tsp vanilla and/or almond extract. Optional- stir in a tsp butter. Chill before placing in cooled tart shell.

Top with fresh raspberries.