Alsatian Raspberry Tart

This is my husband's very favorite dessert. I have adapted it from a recipe for an Alsatian Plum Tart (Tarte aux Prunes Alsacienne). I have never made it with plums. The first time I made it was out of necessity. I had raspberries that needed to be used. I didn't have Kirsch, but I did have some VSOP Brandy brought back from a trip to France. I experimented with what I had on hand. Since that initial foray into Alsatian tart making, I have made the tart with blueberries, using orange marmalade to baste the partially baked tart shell. I've also used peaches and peach jam for basting. It is delicious everytime. This is a very easy recipe that garners raves from family and guests alike.

Alsatian Raspberry Tart

Ingredients:

enough raspberries to cover the bottom of a 9" tart/quiche pan

1/4 cup of a nice brandy or Kirsch (I often use apricot brandy)

 pastry to fit 9" pan For the Custard Filling

2 tablespoons jam of your choice

2 Extra Large or Jumbo eggs

1/4 cup superfine sugar (or regular sugar)

3/4 heavy whipping cream

grated rind of half a lemon (or 2 tablespoons lemon juice)

1 1/2 tsp pure vanilla

Process

Mix fruit with brandy and sugar and let sit.
Line pie plate with crust of your choice. Prick all over with fork and line with foil. Add a layer of pie weights or dried beans or 2 inches or so of rice. Bake at 400 degrees for about 15 minutes until slightly dry and set. Remove foil and weights.
Brush base of pasty with jam and bake for 5 minutes more. Remove pastry shell from oven and transfer to wire rack. Reduce oven to 350 degrees. Let cool five minutes. Using slotted spoon, line shell with fruit.
To make custard, beat eggs and sugar until well combined, then beat in the cream, lemon juice and vanilla. Add any juice left from fruit.
Pour custard over fruit.
At this poit, I put the tart pan on a baking sheet. This avoids a messy oven floor.
Bake about 30-35 minutes or until knife inserted in center comes out clean. Serve the tart warm or at room temperature.

** I add the sugar to the fruit because I prefer the tart a bit sweeter. Adjust sugar to suit your own dietary needs or taste.

2 tablespoons sugar**