Walking down the veggie/fruit isle the other day, the raspberries were screaming, "take me home", so this is what I made for dessert. This tart has a cake-like texture, so don't be shocked. But, it is delicious!
1/2 cup unsalted butter , room temp
3/4 cup plus two tablespoons of sugar
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla
1 cup flour
3/4 cup creme fraiche
1-1/2 cups fresh raspberries
Oven temp: 375. Using electric mixure, beat butter, 1/2 cup sugar and salt in large bowl until blended. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth. Add the flour, beat just until blended. Spread batter over bottom of spring form pan, up the sides, about 1/2 in. Just make a circle movement with the back of a spoon and it will push the batter upwards. Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in a bowl until well blended. Spread the custard over the batter. Place the berries 1/4 inch or more apart on the top of custard filling. They will sink in some. Now, sprinkle the tart with 2 tablespoons of sugar, or more if you think you need it.
Bake the tart until set, will not jiggle, and brown around the edges. Cool. Can be made a day in advance. Cover loosely with foil. Can be chilled. Better served at room temp.
Remove pan side, slide sharp knife around the edge to loosen cake. Place on platter and sprinkle with powdersed sugar.