Berry Crème Soft-Shelled Tart

Although I’m slowly getting over my fear of pie/tart crusts, I’m still not quite there yet.  This tart is perfect for me, because it merely requires spreading your “crust” on the tart pan, pouring in your filling, and baking – no chilling, rolling out, or pre-baking required!  And I love the orange zest in the crust.


I’m not sure if the following issues are a result of elevation differences, but I felt the crust was a little thicker than I would have preferred, and the tart took an extra 10-15 minutes longer to bake than stated in the recipe.  Since I’ll be moving to Colorado in a bit, I’m including the original measurements along with my adjustments in italics just in case (Shell  ingredients cut by ~1/3;  Filling increased by ~1/4).

adapted from Boulder Locavore
makes one 9-inch round tart


For the shell
1 stick of butter (2/3 stick)
1/3 c. granulated sugar (4 Tbsp)
3 eggs, RT (2 eggs, RT)
pinch of salt
1/2 tsp vanilla extract (1/4 tsp vanilla extract)
zest of 1 orange (zest of 2/3 of an orange)
1 cup flour (2/3 c. flour)

For the filling
3/4 c. crème fraîche (1 c.)
2 egg yolks (2.5 yolks)
1/2 tsp vanilla extract (3/4 tsp)
3 Tbsp. sugar (heaped 3 Tbsp.)
1/8 tsp. salt (heaped 1/8 tsp)
~1 heaped cup berries of choice (1 1/4 c.)

Butter a 9-inch round tart pan.  Preheat oven to 350 degrees F.

For the shell
1.  Beat the butter and sugar until fluffy.
2.  Add the eggs one at a time, mixing fully before adding the next one.
3.  Add the salt and mix.
4.  Add the vanilla and orange zest and mix in.
5.  Add the flour and mix until just combined.  Do not overmix.
6.  Pour the batter into the prepared tart pan.  Spread the batter to cover the bottom and all the way up the sides, creating a cavity to hold the filling.


Store in refrigerator while you prepare the filling.

For the filling
1.  Whisk together all the filling ingredients except for the berries.
2.  Pour into the crust cavity.
3.  Place the berries in the filling.


5.  Bake until slightly golden and filling is set, ~45 minutes at sea level or 35 minutes at ~5,400 feet.  (Note: if you are using a tart pan with a removable bottom, place the tart on a baking sheet with tinfoil folded to catch any leaks.

berries and partial crust


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