email this pageIngredients
½ cup butter, softened
½ cup sugar
2 teaspoons vanilla extract, divided
2 eggs, at room temperature
1 egg, separated
1 cup all-purpose flour
¾ cup crème fraîche
2 cups raspberries
1 tablespoon turbinado sugar
Instructions
½ cup sugar
2 teaspoons vanilla extract, divided
2 eggs, at room temperature
1 egg, separated
1 cup all-purpose flour
¾ cup crème fraîche
2 cups raspberries
1 tablespoon turbinado sugar
1. Preheat oven to 375.
2. Combine butter and sugar in a large bowl. Beat with a mixer at medium speed until smooth. Add 1 teaspoon vanilla, 2 whole eggs, plus the white of the third egg. Beat until smooth. Add flour and mix at low speed just until combined.
3. Scrape batter into a 9-inch tart pan, spreading over bottom and up sides of pan to create a rim.
4. Mix egg yolk with crème fraîche and remaining vanilla. Pour over batter and spread just to the raised edge. Place berries on custard. Sprinkle with turbinado sugar. Bake until golden brown and edges of custard are set, about 40 minutes. Cool 30 minutes. Serves 8.
Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002). Relish the Season, "Fresh from the Market," May 2008.
Note: To make crème fraîche, combine 1 cup heavy cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature 8 to 24 hours. Stir well, cover and refrigerate up to 10 days.
Nutritional Information
2. Combine butter and sugar in a large bowl. Beat with a mixer at medium speed until smooth. Add 1 teaspoon vanilla, 2 whole eggs, plus the white of the third egg. Beat until smooth. Add flour and mix at low speed just until combined.
3. Scrape batter into a 9-inch tart pan, spreading over bottom and up sides of pan to create a rim.
4. Mix egg yolk with crème fraîche and remaining vanilla. Pour over batter and spread just to the raised edge. Place berries on custard. Sprinkle with turbinado sugar. Bake until golden brown and edges of custard are set, about 40 minutes. Cool 30 minutes. Serves 8.
Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002). Relish the Season, "Fresh from the Market," May 2008.
Note: To make crème fraîche, combine 1 cup heavy cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature 8 to 24 hours. Stir well, cover and refrigerate up to 10 days.
Per serving: 240 calories, 13g fat, 110mg chol., 6g prot., 28g carbs., 0g fiber, 125mg sodium.
