From the EPI Forum. GayR found this for the poster, and it sounded like such an interesting recipe for a raspberry filling, very much like a curd.
Double Raspberry Tart
"You will need to weight the crust with rice or dried beans to prevent shrinking --- just crimp the foil tightly.
8 servings
Pate Brisee
1-1/2 cups all purpose flour
3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 12 pieces
2 tablespoons sugar
Pinch of salt
3 to 4 tablespoons cold water
Raspberry Filling
3 eggs, room temperature
3/4 cup sugar
2-1/2 cups fresh raspberries*
1 teaspoon raspberry liqueur or Cointreau
1/2 cup (1 stick) unsalted butter, cut into small pieces
Powdered sugar
Creme fraiche or sweetened whipped cream
Fresh raspberries
For Pate Brisee: Blend flour, butter, sugar and salt in food processor using on/off turns until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons water and continue processing until dough just comes together; do not form ball (if dough seems dry, add remaining water a little at a time). Turn dough out onto lightly floured surface. With heel of hand, push small pieces of dough down onto surface away from you to blend butter and flour thoroughly. Gather into ball. Flatten into disc. Wrap in waxed paper and refrigerate no more than 20 minutes (to prevent butter from hardening).
Roll dough out on generously floured surface into 14-inch circle. Fit into 10-inch tart pan (no more than 1 inch deep) with removable bottom; trim edges. Prick bottom of shell with fork. Refrigerate 2 hours or freeze 1 hour.
Position rack in center of oven and preheat to 400 Degrees F. Line shell with foil, crimping tightly over edges to prevent shrinking. Bake 15 minutes. Remove foil and bake until crust is golden brown, 3 to 4 minutes.
For Filling: Beat eggs and sugar in large bowl of electric mixer at high speed until pale yellow. Reduce speed to medium and beat in raspberries and liqueur. Transfer mixture to heavy 2-quart saucepan. Add butter and stir over medium-low heat using wooden spoon until mixture is consistency of honey, 10 to 15 minutes.
Preheat oven to 400 Degrees F. Pour filling into crust. Set pan on baking sheet. Bake until filling is set and crust is brown, about 35 minutes. (Reduce oven temperature to 375 Degrees F. if filling bubbles or crust browns too quickly.)
Cool in pan on rack. Remove from pan. Dust lightly with powdered sugar. Pipe creme fraiche or whipped cream decoratively over tart. Garnish with fresh raspberries and serve.
*If unavailable, use three 10-ounce packages frozen raspberries in syrup, thawed and drained. Reduce sugar to 2/3 cup.
Source: Bon Appetit - April 1984 (Lydie Marshall Article - Easy Menus For Spring)
Enjoy!
http://boards.epicurious.com/thread.jspa?threadID=272185&tstart=0
Double Raspberry Tart
"You will need to weight the crust with rice or dried beans to prevent shrinking --- just crimp the foil tightly.
8 servings
Pate Brisee
1-1/2 cups all purpose flour
3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 12 pieces
2 tablespoons sugar
Pinch of salt
3 to 4 tablespoons cold water
Raspberry Filling
3 eggs, room temperature
3/4 cup sugar
2-1/2 cups fresh raspberries*
1 teaspoon raspberry liqueur or Cointreau
1/2 cup (1 stick) unsalted butter, cut into small pieces
Powdered sugar
Creme fraiche or sweetened whipped cream
Fresh raspberries
For Pate Brisee: Blend flour, butter, sugar and salt in food processor using on/off turns until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons water and continue processing until dough just comes together; do not form ball (if dough seems dry, add remaining water a little at a time). Turn dough out onto lightly floured surface. With heel of hand, push small pieces of dough down onto surface away from you to blend butter and flour thoroughly. Gather into ball. Flatten into disc. Wrap in waxed paper and refrigerate no more than 20 minutes (to prevent butter from hardening).
Roll dough out on generously floured surface into 14-inch circle. Fit into 10-inch tart pan (no more than 1 inch deep) with removable bottom; trim edges. Prick bottom of shell with fork. Refrigerate 2 hours or freeze 1 hour.
Position rack in center of oven and preheat to 400 Degrees F. Line shell with foil, crimping tightly over edges to prevent shrinking. Bake 15 minutes. Remove foil and bake until crust is golden brown, 3 to 4 minutes.
For Filling: Beat eggs and sugar in large bowl of electric mixer at high speed until pale yellow. Reduce speed to medium and beat in raspberries and liqueur. Transfer mixture to heavy 2-quart saucepan. Add butter and stir over medium-low heat using wooden spoon until mixture is consistency of honey, 10 to 15 minutes.
Preheat oven to 400 Degrees F. Pour filling into crust. Set pan on baking sheet. Bake until filling is set and crust is brown, about 35 minutes. (Reduce oven temperature to 375 Degrees F. if filling bubbles or crust browns too quickly.)
Cool in pan on rack. Remove from pan. Dust lightly with powdered sugar. Pipe creme fraiche or whipped cream decoratively over tart. Garnish with fresh raspberries and serve.
*If unavailable, use three 10-ounce packages frozen raspberries in syrup, thawed and drained. Reduce sugar to 2/3 cup.
Source: Bon Appetit - April 1984 (Lydie Marshall Article - Easy Menus For Spring)
Enjoy!
http://boards.epicurious.com/thread.jspa?threadID=272185&tstart=0