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Raspberry Tart with Vanilla Creme Fraiche
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Brief Description
When raspberries are in season, this is a great filling for a summer tart.
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Main Ingredient
Raspberries
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Category: Desserts
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Jul 08, 2013
Number of Servings:
Ingredients:
- 2 cups - Creme Fraiche
- 1 teaspoons - Vanilla Extract
- 2 tablespoons - Sugar
- 1/2 cups - Currant Jelly
- 2 tablespoons - Water or Framboise Liqueur
- 1 - 10-inch baked pie crust, room temp See recipe in this cookbook
- 3 1/2 cups - Fresh Raspberries
Directions:
1. Make vanilla crème fraîche: Add crème fraîche, vanilla and sugar to a small bowl and stir to combine.
2. 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.
3. 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.
4. 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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