Thank You, Martha

I had to bring a dessert to a Memorial Day party and since fresh raspberries and strawberries are everywhere, I decided to make this recipe from Martha Stewart Living magazine.  It was perfect, and so good accompanied with fresh whipped cream.  I highly recommend it. I have to admit, I didn't roll the pastry, I just pressed it into the tart pan, and it turned out great. Here is the recipe compliments of Martha Stewart.

Raspberry Custard Tart

• Pate brisee (recipe below)
  
• 2 tablespoons all-purpose flour, plus more for surface
• 3/4 cup sugar
• 1 large egg
• 1 cup heavy cream
• 1 pound (3 1/2 cups raspberries, plus more for garnish
  
• 1/4 teaspoon salt
  
  Directions

1. Preheat oven to 375 degrees. Roll pate brisee to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie dish, and trim edges, leaving a 1-inch overhang. Tuck overhang under so edges are flush with rim, and crimp edges. Prick bottom of dough with a fork. Freeze for 15 minutes. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 25 to 30 minutes. Remove weights and parchment. Bake until crust is light gold and cooked through, 10 to 15 minutes. Let cool on a wire rack.
2. Reduce oven temperature to 350 degrees. Whisk flour and 1/2 cup sugar in a medium bowl. Add egg and cream, and whisk to combine. Toss raspberries, remaining cup sugar, and the salt in a medium bowl. Spoon berries into crust, then pour in cream mixture, filling to just below the rim.
3. Bake until custard is set but still a bit wobbly in the center, about 45 minutes. Let cool in dish on a wire rack. Cover, and refrigerate for at least 2 hours (or up to 1 day). Garnish with fresh raspberries, and serve cold.

Pate Brisee

Makes one 9-inch crust

• 1 1/4 cups all-purpose flour
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon sugar
  
• 4 ounces (1 stick) cold unsalted butter, cut into small pieces
• 2 to 4 tablespoons ice water
  

Directions

1. Pulse flour, salt, and sugar in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.
2. Shape dough into a disk, wrap in plastic, and refrigerate until firm, about 1 hour (or up to 2 days).