-
1
Prepare the filling Puree the raspberries in a food processor or blender.
-
2
Strain the puree through a fine sieve set over a medium bowl and discard the solids.
-
3
In a small heavy saucepan, bring the sugar and water to a boil.
-
4
Cook over moderately high heat, without stirring, until a medium-amber caramel forms, about 6 minutes.
-
5
Reduce the heat to low and carefully stir in the raspberry puree until smooth.
-
6
Stir in the butter, then remove from the heat and stir in the salt.
-
7
Let the raspberry sauce cool completely.
-
8
Prepare the filling In a food processor, pulse the flour with the sugar and salt.
-
9
Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal.
-
10
In a small bowl, whisk the cream with the egg yolk, lemon juice and zest.
-
11
Add to the flour mixture and process just until large clumps of dough form.
-
12
Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes.
-
13
Prepare the filling On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 10-inch fluted tart pan with a removable bottom.
-
14
Freeze 15 minutes, or until firm.
-
15
Prepare the filling Preheat the oven to 350.
-
16
Line the dough with foil and fill with pie weights or dried beans.
-
17
Bake the tart shell for 25 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom.
-
18
Cover the shell loosely with foil if the sides begin to brown too quickly.
-
19
Let cool completely on a rack.
-
20
Prepare the filling Arrange the raspberries in concentric circles over the bottom of the tart shell.
-
21
In a small bowl, whisk the cream with the egg yolks, sugar and scraped vanilla seeds.
-
22
Pour the custard into the tart shell.
-
23
Bake in the middle of the oven for 50 to 55 minutes, or until the custard is set.
-
24
Let the tart cool on a wire rack for at least 30 minutes.
-
25
Serve with fresh raspberries and the raspberry-caramel sauce.
