Fresh Raspberry Tart With Vanilla Crème Fraîche

The sweet pie-crust recipe found under "Pastry" can be a base for all kinds of tarts and pies. Right now, when fresh raspberries are really coming into their own, you can hardly do better for a filling, and crème fraîche laced with vanilla balances the berries' acidity with luscious sweetness.

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

- 8 servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from online.wsj.com

Ingredients

  • 2

    cups crème fraîche

  • 1

    teaspoon vanilla extract

  • 2

    tablespoons sugar

  • 1/2

    cup currant jelly

  • 2

    tablespoons water or framboise liqueur

  • 1

    10-inch baked sweet pie crust, room temperature (see recipe under "Pastry")

  • 3 1/2

    cups fresh raspberries

Directions

To Make Vanilla Crème Fraîche: Add crème fraîche, vanilla and sugar to a small bowl and stir to combine. To Make Currant Glaze: Warm currant jelly in a small saucepan set over medium heat. Add water or framboise to jelly in a slow stream, stirring to combine, until consistency is like heavy cream. Use a pastry brush to cover bottom of crust with currant glaze. Starting in center of crust, arrange raspberries in a spiral, continuing until crust is covered. Use a pastry brush to glaze raspberry tops. Repeat with a second coat of glaze. Serve immediately, passing around a bowl of vanilla crème fraîche for topping. (Tart is best if served within 3 hours.) Do not refrigerate.

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