Active Time

　　30 minutes

　　Total Time

　　1 hour 45 minutes

　　Here, lush summer raspberries are framed by a rich crust and a cool, creamy layer that underlines their tart juiciness. A drizzling of warm lavender honey draws out a luxurious floral sweetness—put out the extra honey in a crock so everyone can add as much or as little as they like.

　　

Ingredients

6 servings

　　

For crust:

1 1/4 cups all-purpose flour

　　1/4 cup sugar

　　1/2 teaspoon salt

　　7 tablespoons cold unsalted butter, cut into 1/2-inch cubes

　　1 large egg

　　

For filling:

4 oz cream cheese, softened

　　1/4 cup crème frache

　　3 1/2 tablespoons lavender honey

　　4 cups raspberries (18 ounces)

　　

Special Equipment

9-inch fluted round tart pan (1 inch deep) with a removable bottom; heavy-duty foil; pie weights or raw rice

　　Accompaniment: warm lavender honey

　　

Make crust:

Step 1

Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.

　　

Step 2

Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.

　　

Step 3

Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.

　　

Make filling:

Step 4

Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.

　　Cooks' Note

　　Tart shell can be made 1 day ahead and cooled completely, uncovered, then kept (in pan), wrapped in plastic wrap, at cool room temperature.

　　Filling can be made 1 day ahead and chilled, covered. Bring to cool room temperature before assembling tart, 1 hour.