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1
Blend 1 1/4 cups flour and 1/2 teaspoon salt in processor.
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2
Add chilled butter; using on/off turns, process until mixture resembles coarse meal.
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3
Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic and chill at least 1 hour.
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6
Preheat oven to 375F.
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7
Roll out dough on lightly floured surface to 12-inch round.
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8
Transfer to 9-inch-diameter tart pan with removable bottom.
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9
Trim dough overhang to 1/2 inch.
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10
Fold overhang in, forming double-thick sides.
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11
Freeze crust 15 minutes.
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12
Bake until crust is golden, about 40 minutes.
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13
Reduce oven temperature to 350F.
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14
Line warm tart shell with raspberries.
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15
Whisk remaining 2 tablespoons flour and brown sugar in medium bowl to blend.
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16
Whisk in eggs, melted butter, and cream.
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17
Scrape in seeds from vanilla bean; discard bean.
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18
Pour enough filling over raspberries to fill crust to just below edge (discard any remaining filling).
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19
Place tart pan on baking sheet.
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20
Bake until custard is set, puffed, and golden, about 35 minutes.
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21
Cool at least 3 hours; serve at room temperature.
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22
(Can be made 1 day ahead.
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23
Cover and store at room temperature.)
