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raspberry-creme-fraiche-tart-103539.json
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raspberry-creme-fraiche-tart-103539.json
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{
"directions": [
"Place baking sheet in bottom of oven. Preheat oven to 375\u00b0F. Wrap outside of 11-inch-diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth. Add flour; beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan. Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and cr\u00e8me fra\u00eeche in bowl until well blended. Spread custard over batter. Arrange berries 1/4 inch apart atop custard. Sprinkle tart with 2 tablespoons sugar.",
"Bake tart until set and brown around edges, about 45 minutes. Cool. (Can be made 1 day ahead. Cover loosely with foil; chill. Serve at room temperature.)",
"Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.",
"*Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85\u00b0F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill."
],
"ingredients": [
"1/2 cup (1 stick) unsalted butter, room temperature",
"3/4 cup plus 2 tablespoons sugar",
"1/4 teaspoon salt",
"4 large eggs",
"1 teaspoon vanilla extract",
"1 cup all purpose flour",
"3/4 cup cr\u00e8me fra\u00eeche*",
"2 cups fresh raspberries",
"Powdered sugar (optional)"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Milk/Cream",
"Mixer",
"Berry",
"Dairy",
"Fruit",
"Dessert",
"Bake",
"Raspberry",
"Summer",
"Kidney Friendly",
"Vegetarian",
"Pescatarian",
"Peanut Free",
"Tree Nut Free",
"Soy Free",
"Kosher"
],
"title": "Raspberry-Cr\u00e8me Fra\u00eeche Tart",
"url": "http://www.epicurious.com/recipes/food/views/raspberry-creme-fraiche-tart-103539"
}