Raspberry Tart

Preparation

1. Step 1

   Lightly flour a clean work surface. Using a rolling pin, gently roll out the dough into a rectangle at least 9 × 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp paring knife, trim the edges, and cut out 4 1-inch strips, 2 from one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 × 15 inches. Transfer to a baking sheet.

   Step 2

   Dock, or pierce, the dough all over with a fork. Using a pastry brush, moisten the dough with the beaten egg, being careful not to let any drip over the cut edges.

   Step 3

   Lay the reserved 1-inch strips on top of the edges of the large rectangle, positioning them to line up exactly with the outside edge; this will be the raised border that will encase the filling. Trim the strips to fit, overlapping them at the corners; brush egg wash underneath each of the 4 overlapping corners to seal them together. Brush the tops of the strips with egg wash, being careful not to let any drip down the sides. Cover with plastic wrap, and place in the refrigerator to chill 1 hour.

   Step 4

   Preheat the oven to 400°F. Transfer the tart shell to the oven, and bake until well browned and puffed all over, about 15 minutes. Remove from the oven; using a balled-up clean kitchen towel, press down on the center, leaving the borders puffy. Return to the oven; bake 5 minutes. Transfer to a wire rack to cool. Press down again, if needed.

   Step 5

   When the tart shell is completely cooled, place the pastry cream in a medium bowl. In a separate mixing bowl, whip the heavy cream until soft peaks form; fold into the pastry cream. Using a small offset spatula, spread the cream mixture over the bottom of the tart shell. Arrange the raspberries neatly in rows on top of the cream mixture to cover the bottom of the tart. Dust with confectioners’ sugar; cut into strips, and serve.