1 round (9.5"/24cm)(1 round (9.5"/24cm))Sweet Tart Crust (see recipe), ora roll of ready-made all-butter puff pastry dough, fit into a tart tin per package instructions, and poked with a fork to create air holes.
Make the pastry cream. (See Crema Pasticcera Recipe) For the flavors to develop, make the day before, minimum 4 hours ahead, and refrigerate.
Assemble & Serve
Spread the pastry cream in tart shell.
Arrange the raspberries on top of the cream.
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).
Store in refrigerator, and enjoy within 2 to 3 days. Does not freeze well.
To Serve: Dust the border with powdered sugar (optional).