Fresh raspberries are decadent during the winter–and holidays are an ideal time to indulge. Inspired by a recipe in The Wolfgang Puck Cookbook (Random House) by Wolfgang Puck, this extremely moist, orange-scented tart is a fitting end to any feast.
This tart looks great baked in a long, rectangular tart pan with a removable bottom, measuring 14×4 inches (35×10 cm). However, slight changes are necessary to adapt the recipe to fit this pan size. Preheat oven to 400F (200C). Prepare pastry as described above, pressing it right into bottom of pan and up fluted edges on sides, right to top. Prick pastry all over with a fork to reduce air bubbles. Place a piece of foil over pastry, then add a layer of pie weights, dry beans or rice. Bake on bottom rack of 400F (200C) oven until edges of pastry are golden-tinged, from 15 to 20 minutes. Remove to a rack. When cool enough to touch, remove foil and weights. Make filling as above and pour into baked shell. Add just enough filling to reach top of pastry as it will expand during baking. Discard any excess filling. Proceed as above.