Fresh Raspberry Clafoutis Tart

   I haven't made a raspberry tart in ages.  I used to fill baked tart shells with pastry cream and arrange fresh raspberries on top, brushing them with melted currant jelly that was spiked with a little Grande Marnier.    The raspberries I've seen at the markets lately have been beautiful, and I decided it was time I needed to make a raspberry tart again.  This time I used a recipe from Chez Nous by Lydie Marshall.  This is a go-to cookbook for me.  Everything that I've ever made using this book has far exceeded my expectations.  The only  change I made was to bake the tart, once filled with the raspberries and custard, much longer than the recipe called for. 

                                        Raspberry Clafoutis Tart
                        Tarte aux clafoutis de framboises by Lydie Marshall

• 10 tablespoons sugar
• 3 cups raspberries
• 2 eggs
• 4 tablespoons flour
• 1/4 cup heavy cream
• 1/4 cup whole milk
• 1 tablespoon framboise liqueur
• One 10-inch Partially Prebaked Tart Shell*
• 1 tablespoon confectioners' sugar
• 1 cup sour cream mixed with 1 tablespoon sugar
1.  Preheat the oven to 425˚F.
2.  Sprinkle 2 tablespoons sugar on the raspberries and let stand for 30 minutes.
3.  In a bowl, whisk the eggs and flour until blended.  Whisk in 8 tablespoons sugar, cream, milk, and the framboise liqueur.
4.  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.
5.  I baked the tart for approximately 40 minutes.  The recipe called for 15 minutes.  You will want the custard to be set and the raspberries will darken.  Set aside to cool.  When ready to serve, set the broiler on high.
6.  Sprinkle the tart with 1 tablespoon confectioners' sugar and place under the broiler for 1 minute to caramelize the top.
7.  Serve with the sweetened sour cream.

* To Partially Prebake the Tart Shell:  Preheat the oven to 400˚F.  Line the tart shell with aluminum foil and fill it with dried beans or rice.  Place the tart pan 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.