Fluted Raspberry and Almond Tart

For Pastry Dough:

In a small bowl, whisk together egg yolk, water and vanilla extract; set aside.

In a large bowl, stir together the flour, sugar and salt. Using two knives or a pastry cutter, cut the butter into the flour mixture until the texture resembles breadcrumbs. Add the egg mixture and mix with a fork until the dough sticks together.

Place the dough on a work surface, shape into a ball and flatten into a disk. Wrap in plastic and chill in the refrigerator for about 30 minutes.

For Vanilla Pastry Cream:

Meanwhile, using an electric mixer set on medium speed, beat sugar, cornstarch, flour and egg yolks together until thick and pale, about 3 minutes.

In a saucepan over medium heat, bring the milk and vanilla to a simmer. While stirring, pour half of the hot milk into the sugar mixture, stirring to blend. Pour the sugar and milk mixture into the pan with the remaining milk. Cook over medium-low heat, stirring constantly, until the mixture thickens and bubbles appear on the surface. Scrape the sides and bottom of the pan frequently to prevent scorching. Pour the thickened pastry cream into a bowl; cover the surface with parchment or waxed paper. Allow to cool to room temperature, then chill in the refrigerator for at least one hour.

To Assemble:

Preheat oven to 400ºF / 200ºC

Lightly flour a work surface, roll out the pastry dough into an 11-inch round. Transfer dough to a 9-inch tart pan or dish. Trim excess dough so the edges are flush with the rim of the pan. Line the pastry shell with parchment paper and fill with pie weighs (rice or beans) and bake for 5 minutes. Reduce oven temperature to 350ºF / 180ºC. Remove pie weights and parchment. Poke holes in the bottom of the crust with a fork. Bake until pastry is golden, about 15 to 20 minutes longer. Transfer to a wire rack and cool for at least 1 hour.