Ingredients

10 tablespoons sugar
3 cups raspberries
2 eggs
4 tablespoons flour
1/4 cup heavy cream
1/4 cup milk
1 tablespoon framboise liqueur
10-inch Partially Prebaked Tart Shell (recipe follows)
1 tablespoon confectioners' sugar
1 cup sour cream mixed with 1 tablespoon sugar

Preheat the oven to 425 F.
Sprinkle 2 tablespoons sugar on the raspberries and let stand for 30 minutes. In a bowl, whisk the eggs and flour until blended. Whisk in 8 tablespoons sugar, cream, milk and framboise liqueur. Fold the raspberries into the mixture and pour into the partially prebaked tart shell. Place the tart mold on a cookie sheet lined with aluminum foil. Bake the tart for 15 minutes; the raspberries will be very dark. Set aside to cool. When ready to serve, set the broiler on high. Sprinkle with 1 tablespoon confectioners' sugar and broil for 1 minute to caramelize the top. Makes 6 servings.

Partially Prebaked Tart Shell

8 tablespoons (1 stick) unsalted butter
1 cup unbleached all-purpose flour
Pinch of salt
2 to 3 tablespoons cold water, depending on the weather

Directions

Cut the butter into small pieces and place in the freezer for 5 minutes. In the bowl of a food processor, combine the flour, salt and butter. Process for 10 seconds, add 2 tablespoons water in humid weather or 3 tablespoons in dry weather. Process for another 10 seconds or until the mixture looks like cornmeal. Dump the mixture on a table or counter and bind a small amount at a time with the heel of your hand.

Gather the dough into a ball and flatten it. Wrap in wax paper and refrigerate for 15 minutes, just long enough to firm up the butter. Flour a work surface and rolling pin. Roll the dough to a 13-inch circle, always making sure there is flour under the dough and on the rolling pin; otherwise the dough will stick to the pastry surface or to the rolling pin.

Line a 10-inch tart pan with the dough. Trim the excess (keep it frozen until you have enough scraps to make another tart shell). Prick the bottom and refrigerate the unbaked shell for 2 hours or freeze until ready to bake.

To partially bake: Preheat the oven to 400 F. Line the tart shell with aluminum foil and fill it with dry beans. Place the tart shell in the middle of the oven and bake for 15 minutes. Remove the beans and foil. Bake 5 to 10 minutes to dry out the bottom without coloring.