Raspberry Tart

Ingredients

• Pastry:
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 2 tablespoons chilled butter, cut into small pieces
• 2 tablespoons chilled vegetable shortening
• 3 tablespoons ice water
• Pastry cream:
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 cup 1% low-fat milk
• 1 large egg yolk, lightly beaten
• 1/2 teaspoon vanilla extract
• Remaining ingredients:
• 3 (6-ounce) containers fresh raspberries
• 3 tablespoons red currant jelly

Preparation

1. Preheat oven to 375°.
2. To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a bowl. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
3. 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 dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 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° for 20 minutes. Cool on a wire rack.
4. To prepare pastry cream, combine 1/2 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. Cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Scrape into a bowl. Press plastic wrap onto surface of pastry cream. Place bowl in a large ice-filled bowl. Cool completely, stirring occasionally.
5. Spoon pastry cream into crust; spread evenly. Top with raspberries, starting from the center. Place jelly in a small bowl; microwave at high for 10 seconds at a time, stirring well, until jelly is warmed through and thinned. Apply jelly in an even layer over tart using a pastry brush. Chill tart 15 minutes or until jelly sets; cover loosely with plastic wrap, and chill at least 45 minutes before serving.