Serves : 8


  • 2 cups                         fresh raspberries
  • 3/4 cup                      sugar
  • +2 tablespoons        sugar
  • 1/4 teaspoon            salt
  • 4 large                       eggs
  • 1 teaspoon                vanilla extract
  • 1 cup                          flour
  • 3/4 cup                     creme fraiche
  • 1/2 cup                      unsalted butter at room temperature
  • For Serving
  • +                             powdered sugar (optional)

Place baking sheet in bottom of oven. Preheat oven to 375 degrees F. Wrap outside of a 11″ diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar, and salt in a large bowl, until blended. Add 3 eggs and 1/2 tsp. vanilla beat until smooth. Add flour, beat just until blended. Spread batter over bottom  and 1/2″ up the sides of the pan. Beat 1/4 cup of sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in a bowl until well blended. Spread the custard over batter. Arrange berries 1/4 ” apart atop custard. Sprinkle tart with 2 tablespoons of sugar.

Bake tart until set and brown around the edges, about 45 minutes. Cool.

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

NOTES : Tart can be made 1 day ahead. Cover loosely with foil and chill. Serve at room temperature.

Creme fraiche is available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85 degrees). Remove from heat. mix in 2 tablespoons buttermilk. Cover, let stand in warm draft-free area until slightly thickened, 24-48 hours, depending on room temperature. Chill

This is a very easy recipe, and looks great when freshly baked. The berries may react with the bottom of the tart pan if left on too long.

I  served this tart after dinner with whipped cream and a raspberry sauce. It would be a great cake as is, with coffee or tea in the morning.

In Categories : ALL OLD RecipesCakes

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