Cream Tart with Black Raspberries

Preheat the oven to 350°F. Make the dough and line the tart pan with it. Make sure the rim is fairly substantial, although it needn’t be high.

Whisk the crème fraîche, egg yolks, vanilla, sugar, and salt together. Pour the mixture into the shell. Dot the berries over the top and bake until puffy and pale gold, about 35 minutes. Remove even if it’s wobbly, as the custard will continue baking. Serve while still a little warm and fragrant.

CREAM TART WITH PEARS A classic winter dessert that pleases in its simplicity. Peel and halve 3 or 4 Bartlett or other pears (or use sliced poached pears). Remove the cores with a pear corer, then slice the pears crosswise a scant 3⁄8 inch thick, keeping the slices intact but not joined. Lift an entire pear half on a knife, set it over the batter, the narrow stem end facing in, then remove the knife and lightly push the slices to fan them forward. Repeat with the other halves, filling the shell as best you can. Pour the cream and egg mixture over and around the pears and bake.