Courtesy of Wild Thymes

Serves 8

INGREDIENTS:

9-inch round false-bottom tart pan

Pastry
2-tablespoons granulated sugar
¼ teaspoon salt
2-tablespoons chilled unsalted butter
2-tablespoons chilled vegetable shortening
1-cup flour (all-purpose)
3-tablespoons ice water

Pastry Cream
½-cup sugar
2 tablespoons cornstarch
1/8-teaspoon salt
1-cup milk
1 large egg, lightly beaten
½-teaspoon vanilla extract

Topping
3 (6-oz) containers fresh raspberries
4-tablespoons Cranberry Raspberry Sauce

DIRECTIONS:

Preheat oven to 375 F.

To prepare pastry, lightly spoon flour into dry measuring cup and level with a knife. Combine flour, 2-tablespoons sugar and ¼ teaspoon salt in a bowl. Cut in butter and shortening with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle with ice water, 1 tablespoon at a time, toss with a fork until moist and crumbly (do not form a ball).

Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill 10 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into and 11-inch circle. Place dough in freezer for 5 minutes or until plastic wrap can be easily removed.

Remove top sheets of plastic wrap, fit dough, plastic wrap side up, into 9-inch round removable-bottom tart pan. Press dough against bottom and sides of pan. Remove remaining plastic wrap.

Pierce bottom and sides of dough with a fork. Bake at 375 F for 20 minutes. Cook on a wire rack.

To prepare pastry cream, combine ½ cup sugar, cornstarch and 1/8 teaspoon salt in a small saucepan over medium heat. Gradually add milk, stirring with a whisk. Stir in egg yolk; bring to a boil stirring constantly. Remove from heat, stir in vanilla. Scrape into a bowl. Press plastic wrap onto surface of pastry cream. Cool completely, stirring occasionally. Spoon pastry cream into crust, spread evenly.

Top with raspberries.

Place cranberry raspberry sauce in a small saucepan and heat until sauce is warmed through and thinned out. Apply sauce in an even layer over tart using a pastry brush.

Chill at least 45 minutes before serving.