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Recipes

Raspberry-Crème Fraîche Tart

By Deborah MadisonPhotography by Brian Leatart

5.0

(5)

Image may contain Food Dessert Cake Plant Pie Tart and Birthday Cake

Recipe information

  • Yield

    8 to 10 Servings

Ingredients

1

/2 cup (1 stick) unsalted butter, room temperature

3

/4 cup plus 2 tablespoons sugar

1

/4 teaspoon salt

4

large eggs

1

teaspoon vanilla extract

1

cup all purpose flour

3

/4 cup crème fraîche*

2

cups fresh raspberries

Powdered sugar (optional)

*Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill.

Need to make a substitution?

Preparation

  1. Step 1

    Place baking sheet in bottom of oven. Preheat oven to 375°F. Wrap outside of 11-inch-diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth. Add flour; beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan.

    Step 2

    Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and crème fraîche in bowl until well blended. Spread custard over batter. Arrange berries 1/4 inch apart atop custard. Sprinkle tart with 2 tablespoons sugar.

    Step 3

    Bake tart until set and brown around edges, about 45 minutes. Cool. DO AHEAD Can be made 1 day ahead. Cover loosely with foil; chill. Serve at room temperature.

    Step 4

    Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.

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