32 responses

  1. Dana Belkholm
    July 15, 2013

    Hi Tom,

    Just wanted to let you know that Jude is telling all of our friends and relatives about your tea-towel peach ripening secret. Works so perfectly well. So nice to bite into a peach and have it so perfect all the way through! Thanks.

    • Tom
      July 15, 2013

      Thanks Dana, does my heart good to know the ripe peach technique is bringing juicy smiles to you and yours. Thanks again! Tom

  2. Janet
    July 15, 2013

    OMG!!! YUM YUM YUM!!! THANKS for Sharing!!!

    • Tom
      July 15, 2013

      Any time Janet, and just wait until peach season! ;-)

      • Janet B
        July 16, 2013

        I love raspberries in a white wine…white sangria is a summertime fav here. Have you tried peaches in Beaujolais wine?

      • Tom
        July 16, 2013

        Janet, I love Sangria, white and red, but have not tried peaches in Beaujolais. I fear if I did on this summer day, I’d never leave the porch or hammock. hmmm, now there’s an idea…

  3. Nancy Corral
    July 15, 2013

    Hello Tom,
    I have not made your raspberry tart…yet. But I must say what is really gob-smacking awesome is your second paragraph. Really..I heard the flutes, harps and whatever other instruments accompany winged unicorns. Another lovely post laced with humor and relevant photos…..including the how to do this information.
    I work at a senior resource center…so I must add that your last post was touching regarding having respect for our elders. Actually, they say boomers prefer the term “older adults.” I am one and as long as it is nice I am not sure I care what I am called. The artwork and message was important as I do hope I am a bit more wise than I was a few decades ago!
    Still enjoying your Tall Clover Farm insights…..
    Nancy

    • Tom
      July 15, 2013

      Thank you so much Nancy for your thoughtful comment; it made my evening. My Mom is visiting and my sister and I have decided we’re the seniors and she’s the young’un. Take care and again, thank you checking in and sharing such kind words. Tom

  4. Eileen
    July 16, 2013

    Beautiful! And the filling would be wonderful with blueberries, too ;-P I think I need to make a tart!

    • Tom
      July 16, 2013

      Eileen, you are my tart mentor, so hopefully this is worthy of your kitchen. Give it a try and let me know. And as I mentioned to Ina, the original recipe called for Mexican sour cream, which offers a little twist to recipe.
      Tom recently posted..Sour Cream Raspberry Tart: Berry Dairy DeliciousMy Profile

  5. Ina gawne
    July 16, 2013

    Tom – this looks wickedly delicious…I would love a slice for breakfast please!
    Ina gawne recently posted..BREAKFAST SAUSAGE WITH TOMATO ROSEMARY SAUCEMy Profile

    • Tom
      July 16, 2013

      Thanks Ina, and yes it was very good at breakfast time too. The original recipe called for Mexican sour cream, which is a wonderfully thick cream with a savory, salty edge.
      Tom recently posted..Sour Cream Raspberry Tart: Berry Dairy DeliciousMy Profile

  6. Deb
    July 16, 2013

    So…if I don’t have unsalted butter and don’t want to drive 14 miles for it,if they have it,what would happen if I used regular and left out the salt? I suppose I could keep some on hand and freeze it (as this has come up before). Thanks for the recipes!

  7. Laura Bard
    July 16, 2013

    Wow that looks great. I’d smear a little raspberry jam on the crust before filling just for fun. Also wondering how to incorporate lemon curd….will give it a try and let you know results

    • Tom
      July 16, 2013

      Laura, now you’re talking. I say, put the sour cream filling on the bottom and then a layer of lemon curd on top and then the berries.

      Or, add a cup of lemon curd to the cream mixture, whip it up and have a light lemony creamy filling.
      Tom recently posted..Sour Cream Raspberry Tart: Berry Dairy DeliciousMy Profile

  8. hafiz
    July 16, 2013

    Yumm!! Butterrrr!!! Love it.

  9. Janet
    July 16, 2013

    Tom, you are such a superb writer. That skill combined with content that makes my soul sing makes for a wonderful afternoon read. Thank you!

    • Tom
      July 16, 2013

      Thanks Janet, I sure appreciate that and am waiting for my head to swell. Uh, oh, can’t fit through the doorway. ;-)

  10. Marysol
    July 19, 2013

    I think I’d prefer the sour cream filling you used here. And I believe there are few desserts as satisfying as berries and cream (except maybe for chocolate).
    But when the berries are robed in pastry, well, I’ll believe in anything, even angels and pegasus :)

    • Tom
      July 19, 2013

      Couldn’t agree more Marysol! Happy baking! Tom

  11. sandra
    July 20, 2013

    Hello Tom,
    Do you grow loganberries too? I think I’ll make the switch over to them because the raspberries seem so fiddly to pick and they keep succumbing to some sort of blight. Loganberries are like raspberries on steroids with an intriguing perfume. However, I hope to continue to grow the Autumn Gold raspberry because it produces so late in the season and seems hardier than the other.
    I’ll try the tart with loganberries but first, please, please how do you get the pastry out of the pan as such a complete and gorgeous, golden round? Mine gloms onto the metal and then I have to pick away with knife and fork. Not a great presentation.
    Cheers
    Sandra
    PS How goes the greenhouse? Our ribs are still lying on the ground. Painful!

  12. Tom
    July 20, 2013

    Hi Sandra, Funny you should mention. Yes I do grow Loganberries, Tayberries, Marionberries, and Boysenberries. The Loganberries are wonderfully tart and large, but I do find they are susceptible to summer dry spells. If I don’t water them, the Loganberries really suffer. The berries do stay on the vine, but they’ll dry up, unlike the raspberries which ripen and fall off if not picked in time. I say grow both raspberries and loganberries as the latter comes in a thorn-less variety. Mine is amazingly ornamental and would be welcome in any corner of my garden or along any fence. As for the tart pastry, maybe skip the tart pan and place parchment paper in the bottom of a pie plate and press the dough that way. It will come out — guaranteed! Now the greenhouse is so close to being finished, but the roller walls and vent transoms sit idly by, begging to be installed. I have a few plants in there for moral support. Painful, yes, but you and I will get these things done, eventually. :-) You have my permission to take the summer off.
    Tom recently posted..Sour Cream Raspberry Tart: Berry Dairy DeliciousMy Profile

  13. Jessica N.
    July 21, 2013

    Tom-I just enjoy your blog soooo much. Your Apple Berry Custard Crumble Pie is my family’s favorite pie. I made your Sour Cream Raspberry Tart and used blackberries instead, which I think worked out great! I even touted you on my edible gardening blog and posted my own pics :)
    Jessica N. recently posted..Tart-alicious RecommendationMy Profile

    • Tom
      July 21, 2013

      Thanks so much Jessica for your generous feedback and kind words. I’m looking forward to checking out your blog. I have a couple more recipes up my sleeve, but it will take extensive tasting and testing to perfect. ;-)

  14. Beatrice
    July 25, 2013

    To hot to cook. I’m thinking the berries and cream; and forget the tart :-)

    • Janet B
      July 25, 2013

      I tried it without the crust. I didn’t have time to bake a pie crust but used leftover sour cream pound cake instead..it was delish… great with peaches, blackberries and blueberries…so glad Tom shared the recipe..I plan to try the pie crust too. I adore shortbread

      • Tom
        July 26, 2013

        I love it when Plan B is equal to or excels Plan A. Pound cake…a brilliant substitution, and maybe next time shortbread cookies for a crust for a quick dessert.
        Tom recently posted..Sour Cream Raspberry Tart: Berry Dairy DeliciousMy Profile

  15. Janice
    July 27, 2013

    I tried this new recipe of yours out last week, with apple and blackcurrant filling and greek yogurt instead of raspberries and sour cream. The crust was deliciously crisp and tied together well with the cream cheese and tart fruits :D

    Still love all of your recipes and blog updates after 2 years!

    • Tom
      July 28, 2013

      Janice, your version sounds delicious. Greek yogurt and I are on a first name basis, so I’m eager to try it now in this tart. As for your filling, now that is also a combo I could embrace, really clever and flavorful pairing. Thanks for your kind words and support. I’ll try to keep things interesting and delicious. Take care, Tom

  16. Mark Murray
    July 27, 2013

    Wow wow wow! Truly mouth watering. Thanks for sharing the recipes. Love ‘em!
    Mark Murray recently posted..lisping solutionMy Profile

  17. Sarah Galvin (All Our Fingers in the Pie)
    July 28, 2013

    Those berries look perfect.
    Sarah Galvin (All Our Fingers in the Pie) recently posted..Day Trips Can Provide Unexpected PleasuresMy Profile

  18. Staci
    July 29, 2013

    This looks and sounds amazing!! I definitely must try it!!
    Staci recently posted..Homemade Living Series – Making Small Batch Homemade Nut ButtersMy Profile

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