Raspberry Crostata

1. Preheat the oven to 350 degrees F. 
2. To make the crostada, dust a clean working surface with flour and roll out the pie dough until it's approximately 1/8-inch thick. Cut out a circular piece 8 inches in diameter. In a bowl, toss 1/2 cup of the raspberries with 1/4 cup of sugar. Place berries in the center of the pastry dough, leaving a 2 to 3-inch border. Begin folding crust into the center of the pastry, repeatedly allowing it to pleat as you lift the dough and work your way around the pastry. Brush the pastry with the beaten egg and top with the remaining teaspoon of sugar. Bake for 35 to 40 minutes, or until the pastry is golden and crisp. For the raspberry coulis, place 1/2 cup of raspberries in a small saute pan with 1/4 cup of sugar over medium heat. Cook for 10 minutes, or until berries release all their juices. Continue to cook until the mixture reaches a syrup consistency. Pass through a fine sieve or strainer while applying pressure with a ladle or the back of a spoon to remove all juices. Taste, for flavor then put aside to cool. Serve the warm crostada on top of Vanilla Anglaise; drizzle with the raspberry coulis.

Vanilla Anglaise: 

1. Before you begin, prepare an ice bath with an empty bowl and strainer. In a small bowl, using a wire whisk, mix egg yolks and 1/2 of the sugar. Place the heavy cream and the remaining sugar in a small pot. Slice the vanilla bean in 1/2, lengthwise. Using the back of a pairing knife, scrape the inside of the bean, removing all of the seeds. Place both the scrapings and the bean in the pot with the heavy cream. Bring the mixture to a boil. While continuously whisking, slowly add cream and vanilla bean mixture to the egg yolks. Return liquid to pot and place over low heat while whisking. Do not stop whisking!! The mixture will begin to thicken. Once it is thick enough to coat the back of a spoon, pass the mixture through the strainer and into the empty bowl over the ice bath. Continue mixing until cool. Serve underneath a raspberry crostada.