Raspberry flaugnarde

Flour, all purpose	½ cup
Sugar	¼ cup + 2 tablespoons
Salt	Pinch
Eggs	3
Butter, unsalted, melted	3 tablespoons
Lemon, zest only	1
Milk	¼ cup + 2 tablespoons
Raspberries	3 cups
Sugar, confectioners’	Dusting

1. Preheat the oven to 350°F. 
2. Butter a 9-inch gratin dish. 
3. In a bowl, whisk the flour, sugar, and the salt. 
4. Whisk in the eggs, butter, and zest until smooth. 
5. Add the milk, and whisk until light and smooth, about 3 minutes. 
6. Pour the batter into the gratin dish, and top with the raspberries. 
7. Bake for about 30 minutes, until the flaugnarde is set and golden. 
8. Let cool slightly. 
9. Dust with confectioners’ sugar, cut into wedges, and serve.

Recipe from Food & Wine April 2010, but I corrected the name based on my Wikipedia research..