Sour Cream Raspberry Tart: Berry Dairy Delicious{32}

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fresh raspberry tartButtery crust, creamy filling, berry goodness.

Picture Perfect Summer Dessert

Some of my favorite desserts are the least fussy. Who would argue that a bowl of berries and cream is not the perfect topper for a perfect summer day? (No one in this house, anyway.) Now if I want to ratchet up the featured berries, to gob-smacking awesome, I simply add pastry to the mix.

Last February, while enjoying a ridiculously enjoyable day in a Darigold demonstration kitchen, I received a folder of recipes from pastry chef Pierre Fauvet.  As I spied the first recipe, fresh raspberry tart, the clouds parted, angels sang, rainbows appeared, and winged unicorns performed a fly-by. (Hyperbole? I think not.) Plump, huge, ruby red, perfumed and delicious, Raspberries are the jewels in the fruit crown of what I grow. I will showcase them in any way worthy of their hold on me.

Pierre’s recipe called for pastry cream, but I was impatient yesterday, so I opted for a simpler option found in Darigold’s FRESH magazine, one with a sour cream, cream cheese, orange infused layer. It’s called a Sour Cream Raspberry Tart. The buttery pate sucree shell is all chef Fauvet’s, and one that pairs perfectly with this berry dairy dessert.

Pate sucree tart dough Pate Sucree is very forgiving, like a cookie dough Play-Doh.

Pate Sucree | Tart Dough

Serves 8-1772
Meal type Dessert

Ingredients

  • 1 cup butter (2 sticks unsalted @ room temperature)
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 2 Cups all purpose flour
  • 1 Teaspoon salt
  • 2 Egg Yolks
  • 1/2 Teaspoon Vanilla

Note

This pate sucree recipe is from pastry chef Pierre Fauvet, who shared it during his presentation at the Darigold demo kitchen in Seattle, WA.

Directions

Step 1
Cream together in electric mixer, butter, sugars, and salt (2-3 minutes on medium speed)
Step 2
Add flour, beat on low speed for 30 seconds, mixture will look like wet sand.
Step 3
Add egg yolks, and mix on low until dough comes together.
Step 4
Cut in half and form into two disks of dough, wrap in plastic and refrigerate for at least an hour.
Step 5
Remove disk, let it stand for 30 minutes and then roll out a 12'' circle to about 1/4" thick.
Step 6
Press dough into a 10" tart pan and up the sides. Patch holes and cracks with excess dough.
Step 7
Prick dough in 4-5 spots on the bottom with a fork. Refrigerate for 30 minutes.
Step 8
Bake at 350 degrees F for 20 -25 minutes until light golden brown. Cool to room temperature

 Easy sour cream berry tartMy kind of assembly line: shortbread crust, sour cream filling and freshly picked raspberries

Sour Cream Raspberry Tart

Ingredients

  • 1 Pate Sucree Tart Shell
  • 8 Ounces cream cheese (softened, room temperature)
  • 1 Cup sour cream (room temperature)
  • 1/2 Cup sugar
  • 1 Teaspoon orange zest
  • 2 Cups Raspberries (or berries or fruit of your choice)

Note

Adapted from recipe found in Darigold's FRESH magazine.

Directions

Step 1
Beat cream cheese until light and fluffy.
Step 2
Add all sour cream but only one spoonful at a time to prevent lumps and fully incorporate.
Step 3
Add sugar and orange zest.
Step 4
Place in air tight container and refrigerate for one hour.
Step 5
When ready to serve tart, spread sour cream filling over shortbread crust.
Step 6
Artfully arrange berries on top of sour cream filling.
Step 7
Optional: Heat a couple tablespoons of jelly or seedless jam to brush on berries for a dressed-up presentation. It looks nice If serving the tart over several days, I'd avoid this step as it softens the berries and crust.

arranging berriesSis and Mom, berry pickers extraordinaire, adorned the tart with raspberries. I might have been wearing the pie had I taken their pictures after a day of working around the homestead. I told them they always look beautiful; but they begged to differ.

fresh sour cream raspberry tart Mom puts the finishing touch on the sour cream raspberry tart while I grab some plates, forks and knifes. (Nice work ladies!)

sour cream raspberry tart slice

So delicious no matter how you slice it (in my humble opinion).Thumbs up to raspberry tartMom and Sis, my pretty, albeit shy berry pickers, concur — thumbs-up delicious!

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