Name: Old-Fashioned Raspberry Tart
Yield: 4 servings
Ingredients: Sweet Pastry Dough; 1 cup all-purpose flour; 3 tablespoons sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3 tablespoons cold unsalted butter, cut into 6 pieces; 1 egg; 1 tablespoon cold water; Pastry Cream; 4 tablespoons sugar, divided; 3 tablespoons all-purpose flour; 2 eggs; 1 cup nonfat milk; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter, softened; 1 1/2 1 1/2 pints strawberries or 1 1/2 pints a combination fruit; 2 tablespoons confectioners' sugar

1
To prepare the pastry dough, place flour, sugar, baking powder and salt in a food processor; pulse to combine. Add butter; pulse to combine. Add egg and water; pulse until dough forms a ball. Shape into a disc; wrap in plastic wrap and refrigerate several hours to overnight. (Refrigeration makes dough easier to roll, but is not necessary.)
2
Preheat the oven to 350u00b0F On lightly floured surface, knead dough lightly to soften. Roll into a 12-inch circle; press on bottom and sides of a 10-inch tart pan with removable bottom. Prick with fork. Bake 15 minutes or until light golden. Cool on rack.
3
To prepare the pastry cream, combine 2 tablespoons sugar and flour in a medium bowl. Add eggs, one at a time, whisking after each addition. Combine milk and remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over low heat. Whisk about one-third of the milk into egg mixture. Gradually whisk egg mixture into remaining milk in saucepan. Whisk and cook over low heat until mixture comes to a boil. Boil 20 seconds, whisking constantly. Remove from heat and whisk in vanilla and butter. Pour into a bowl; press plastic wrap directly on surface. Refrigerate until cold.
4
Stir pastry cream to lighten; spread in tart shell, cover with berries and sift confectioners' sugar over top.

Old-Fashioned Raspberry Tart

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