I made my own crème fraiche because the store doesn’t have it and nobody knew what it was. I made it because of a Bon Appetit recipe for raspberry cream pie that looked good, tasted great, but was impossible to cut. We ended up chopping the cookie crust up and smashing the whole thing. My hope is that I can make this crème fraiche tart before the bears eat the newest crop of raspberries (they are busy eating apples and cherries right now). I have not tried this recipe yet: let’s hope it works out better than the other pie.
8 TO 10 SERVINGS
RECIPE BY Deborah Madison
PHOTOGRAPH BY Brian Leatart
- 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.
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.
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.
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.
Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.