1 cup of unsalted butter
1/3 cup of milk
1/3 cup of sugar
¼ tsp of salt
2 1/3 cups sifted flour
1 ¼ tsp of baking powder
1 1/3 cups heavy cream
Pinch of ground cinnamon
1 ½ cups fresh raspberries
¼ cup of sugar
¼ cup Grand Marnier
1/3 cup of milk
1/3 cup of sugar
¼ tsp of salt
2 1/3 cups sifted flour
1 ¼ tsp of baking powder
1 1/3 cups heavy cream
Pinch of ground cinnamon
1 ½ cups fresh raspberries
¼ cup of sugar
¼ cup Grand Marnier
Marinate raspberries in Grand Marnier for about one hour. Preheat oven to 400 degrees and butter 9-inch tart pan. Set aside.
In large bowl, combine butter, milk, 1/3 cup of sugar, and salt and blend. Sift flour and baking powder, then add butter mixture and stir until lumpy.
Roll dough on a floured board about 10 inches in diameter and put in tart pan allowing edges to hang over, then fold over tart. Sprinkle ¼ cup of sugar over the bottom of the tart and add cream. Sprinkle with cinnamon. Bake tart until cream is brown (about 17 minutes). Cool tart on wire rack.
After tart has cooled to warm, add raspberries.