Raspberry Cream Tart

Raspberry Cream Tart
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 40 mins

The crust for this tart is really more like a cake. Crème fraîche is a thickened cream found in the cheese section of the supermarket.


1/2cup butter, softened
1/2cup sugar
2teaspoons vanilla extract, divided
2 eggs, at room temperature
1 egg, separated
1cup all-purpose flour
3/4cup crème fraîche
2cups raspberries
1tablespoon turbinado sugar


  1. Preheat oven to 375F.
  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.

Recipe adapted from Deborah Madison’s Local Flavors: Cooking and Eating From America’s Farmers’ Markets (Broadway Books, 2002).

Nutritional Info *per serving

  • Glycemic Load 9
  • Calories 290
  • Fat 17g
  • Saturated Fat 10g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4.5g
  • Cholesterol 110mg
  • Sodium 140mg
  • Potassium 120mg
  • Carbohydrate 30g
  • Fiber 2g
  • Sugars 16g
  • Protein 5g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 8%