Raspberry Tart with Vanilla Creme Fraiche Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    When raspberries are in season, this is a great filling for a summer tart.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 15 min


    WSJ Off Duty, 7/6/2013, by Gail Monaghan

    Posted By:


    Posted On:

    July 8, 2013

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