Rustic Berry Tart with Cardamom Creme Fraiche
For me there is no better dessert than berries. I love just about any berry. From a plump, red strawberry picked in Ventura county just north of my home in Los Angeles, to a tart, bright orange cloudberry from a bog in the Arctic Circle.
Berries are perfect for making quick and flavorful desserts. This rustic tart is assembled in minutes without the fuss of a typical pie.
Keep reading for the recipe!
In fact, you can even use a ready-made pie crust! There’s also no need for a pie pan, you simply make a free-form tart by gently folding edges of crust up and over filling, and then folding and pleating the edges.
I was inspired to create this recipe after I returned home from Finland. The plethora of berries in the markets was simply awe inspiring. In fact, some of the best berries I enjoyed during my time over there were picked wild in the forest or in my family’s backyard.
There were red and yellow raspberries, wild and cultivated blueberries, the sweetest strawberries I had ever tasted, black, red and white currants, and even a variety of gooseberries. I was there just at the beginning of cloudberry season and a bit too early for lingonberries.
I also had the honor of visiting my family’s farm while I was in Finland. Five generations of my family have continually run this dairy since 1834. My great-grandmother left this far corner of the world for the United States many years ago. To return to the home where she was born and experience this part of my family history firsthand was unbelievably special.
As a salute to my roots at the dairy farm, I wanted to include something rich and creamy with this dessert. Sure it would be great with a dollop of whipped cream or a scoop of ice cream, but I wanted to try something a little different. That’s when I decided to try a slice with a bit of creme fraiche. Mixed with a dash of ground cardamom, it was the perfect not-too-sweet solution.
This rustic berry tart can be prepared with your favorite berries when they are in season, or even with frozen ones in the colder months. For extra special flair, I like to brush the crust with egg whites and sprinkle on pearl sugar.
1 refrigerated rolled pie crust (from a 15-ounce package)
1/3 cup seedless raspberry preserves
3-1/2 Tablespoons granulated sugar
1 teaspoon Minute Tapioca
1 teaspoon ground cinnamon
1/2 teaspoon grated fresh lemon rind
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
6 ounce container fresh raspberries (about 1-1/2 cups)
1/2 cup fresh blueberries
1 egg white- beaten
1-1/2 teaspoons coarse pearl sugar
1/2 cup crème fraiche (about 1/2 of a 7-ounce container)
1/2 teaspoon ground cardamom
Heat oven to 425 degrees. While oven is preheating, remove pie crust to soften as directed on package. Line a baking sheet with parchment paper; set aside.
In a medium mixing bowl, stir together the preserves, granulated sugar, tapioca, cinnamon, lemon rind, vanilla, nutmeg, and salt. Stir to combine, then gently fold in raspberries and blueberries.
Unroll pie crust and place on parchment-lined baking sheet. Spoon berry mixture into center of pie crust, leaving a 2-inch border all around pastry. Make a free-form tart by gently folding edges of crust up and over filling, folding and pleating edges as necessary.
Brush folded up edges of crust with some of the beaten egg white. Sprinkle pearl sugar on crust. Bake tart for 25-28 minutes or until crust is golden brown. Let tart cool at least one hour. Stir together crème fraiche and cardamom. Serve a dollop alongside each serving of tart. Serves 6.
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