Raspberry Streusel Tart 

6 tablespoons butter or margarine, unsalted
1 1/4 cups all-purpose flour
6 tablespoons white sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 3/4 cups light cream
1/3 cup white sugar
4 teaspoons cornstarch
4 egg yolks
1 tablespoon butter or margarine, unsalted
1 teaspoon vanilla extract
1 tablespoon framboise or kirschwasser
1 - 11 inch sweet pastry crust, baked
2/3 cup thick currant, apricot or seedless raspberry
    preserves
1 tablespoon water (up to 2 tablespoons)
2 1/2 pints fresh raspberries, washed and dried
2 1/2 tablespoons sifted confectioners sugar
                   
1. Preheat oven to 350 degrees F. 
2. Place 6 tablespoons butter in a saucepan. Slowly melt.
   Cool until tepid. 
3. Combine flour, 6 tablespoons sugar, cinnamon and salt
   and add to melted butter. Toss with a fork until crumbs
   are formed. 
4. Take a clump of the crumb mixture in your hand and
   squeeze gently forming a larger clump. Break larger
   clump apart. 
5. Sprinkle crumbs onto a large shallow pan. Repeat until
   all the mixture has been made into crumbs. Place crumbs
   in oven and bake for 15-18 mins until they turn light brown.
   Set aside to cool and harden.                 
6. Heat cream in a 2 quart saucepan until just under a boil.
   Combine 1/3 cup sugar and cornstarch. Beat egg yolks in a
   mixing bowl with a whisk until slightly thickened. Whisk in
   sugar-cornstarch mixture. Blend in scalded cream. Pour mixture
   back into saucepan heat slowly. Stir constantly with a wooden
   spoon until mixture begins to thicken and comes to a boil. Be
   sure to reach into bend of pot to release any custard that may
   stick. 
7. After custard reaches a boil, simmer about 1 min. Remove from
   heat. Stir in 1 tablespoon butter, vanilla and framboise. Cover
   with a piece of buttered plastic wrap. Cool about 10 mins. Increase
   oven to 375 degrees F.
8.  Spread custard in pastry shell and bake for 20 - 25 mins or until
    bubbly. Remove from oven. Let stand on a rack for 10 mins to set. 
9. Combine preserves and water in a small saucepan. Heat until mixture
   comes to a boil Pass through a fine-mesh strainer. Discard pulp. 
10. Gently brush top of custard with half of the hot preserves.
   Sprinkle berries generously over hot custard. Lightly brush tops
   of berries with remaining preserves. Sprinkle tart generously with
   streusel, pressing the crumbs gently into the berries so they will
   stick. Chill tart, uncovered, for about 2 hours. Just before
   serving, sift confectioners' sugar on top.