Raspberry Custard Tart


1 sheet frozen puff pastry, thawed
1 cup creme fraiche
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
2 large eggs
1 tablespoon all-purpose flour
4 cups raspberries (about four 6-ounce containers)

Roll out pastry sheet to a 12-by-14-inch rectangle. Line a 10-inch ceramic tart dish with pastry, pressing it into bottom and up side of dish. Trim edge, leaving 1/2 inch to hang over rim of dish. Refrigerate dough 20 minutes.

Preheat oven to 400 degrees. Prick dough all over with a fork. Generously line shell with parchment, and fill with pie weights or dried beans. (Parchment should drape over rim of dish to prevent shell from overbrowning.) Bake shell 35 minutes. Remove parchment and weights, and bake shell until pale golden brown, about 2 minutes more. Let shell cool 5 minutes. Reduce heat to 350 degrees.

Meanwhile, make the filling: Whisk together creme fraiche, sugar, vanilla, salt, eggs, and flour in a medium bowl until smooth.

Pour filling into tart shell, and bake until custard is set, about 20 minutes. Let cool on a wire rack 30 minutes. To serve, top tart with raspberries.