Step 1

Pre-bake the tart crust. (See Sweet Tart Crust Recipe) Make at least one day ahead.

Step 2

Make the pastry cream. (See Crema Pasticcera Recipe) For the flavors to develop, make the day before, minimum 4 hours ahead, and refrigerate.

Step 3

Spread the pastry cream in tart shell.

Step 4

Arrange the raspberries on top of the cream.

Step 5

To Glaze Tart: (optional) Heat jam or jelly over medium heat, stirring occasionally, until liquid (about 3-4 minutes). If using jam with fruit pieces, strain through a fine sieve. Let cool a moment, so it doesn't cook the fruit, then brush or dab a light coat of glaze on the fruit. If too thick to work with, thin by stirring in a drop or two of water (or liquor such as rum, Grand Marnier, or triple sec).

Step 6

Store in refrigerator, and enjoy within 2 to 3 days. Does not freeze well.

Step 7

To Serve: Dust the border with powdered sugar (optional).