Raspberry Tart

Gifts from friends that know you well are the best. A shining example is this fantastic cookbook that one of my oldest friends sent me “just because.” Coincidentally, I’m currently reading Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life, which mentions Local Flavors: Cooking and Eating from America’s Farmers’ Markets. I love noting synchronicity.

Yesterday at our local farmer’s market, I picked up some gorgeous raspberries and made the tart from Local Flavors. It was quite easy and delicious. The recipe calls for creme fraiche but I just used a light sour cream. It also called for unsalted butter and then adding a bit of salt. I just used regular butter, as that’s what I keep on hand.

1/2 cup butter
1/2 cup sugar plus 1 tsp sugar
1 tsp vanilla, divided
3 eggs
7/8 cup flour
3/4 cup sour cream
1 heaping pint raspberries (about 2 cups)

Preheat the oven to 375.

Put the butter in your mixing bowl and use the wrapper to lightly grease an 11-inch tart pan. Add the 1/2 cup to the butter and cream it together. Add 1/2 tsp vanilla and 2 whole eggs plus 1 egg white, saving the other yolk to mix with the sour cream. Beat together, scraping the sides of the bowl down periodically. Add the flour and mix in but don’t overmix. Pour the batter into the tart pan and spread it around and up the sides of the pan a bit.

Mix the egg yolk and sour cream with 1/2 tsp vanilla. Pour over the batter and spread it out to the edges.

Drop the berries onto the custard so it’s as covered as possible. Sprinkle a teaspoon of sugar over the top.

Bake about 40 minutes, until the edges are lightly browned and custard is set in the middle.

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  1. […] addition to the raspberries for the raspberry tart, I picked up a bag of small different colored potatoes, including Yukon Gold, some red potato, and […]

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