Raspberry Buttermilk Tart

Staff Writer
Raspberry Buttermilk Tart
Colin Clark

This elegant dessert is almost like a French clafoutis, with lush ripe fruit nestled in a creamy egg filling. Buttermilk gives it a tang that makes the filling almost like cream cheese, and the lemon keeps it bright and fresh tasting. The ripe raspberries seep a little of their purple-pink juice into the white filling, and the whole thing is so pretty you’ll hardly want to cut into it. This is a tart, wide and shallow, rather than a deep pie, so be sure that you form the piecrust into a 10-inch tart pan with a removable bottom.

8
Servings
331
Calories Per Serving
Deliver Ingredients

Ingredients

For the buttermilk piecrust

  • 2 Cups unbleached all-purpose flour
  • 1 Tablespoon sugar
  • 1 Teaspoon kosher salt
  • 4 Tablespoons cold unsalted butter
  • 1/2 Cup ice-cold buttermilk

For the tart

  • 2 Cups fresh raspberries
  • 1/2 Cup sugar
  • 2 Tablespoons unbleached all-purpose flour
  • 3 egg yolks
  • Juice and zest from 1 lemon
  • 4 Tablespoons unsalted butter, melted
  • 1 Cup buttermilk
  • 1 Teaspoon vanilla extract

Directions

For the buttermilk piecrust

Stir together the flour, sugar, and salt in a medium bowl.

Cut the butter into 8 or 10 pieces and use a fork, a pastry cutter, or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. 

Stir in the buttermilk all at once. Gather the pastry into a ball and wrap it in plastic wrap, pressing it down into a flat disk. Refrigerate for 1 hour, or until firm. (At this point, you can refrigerate for up to 3 days, or store in the freezer for 3 weeks.) 

When ready to use, roll out the dough on a floured surface. Ideally roll forward with a wide stroke, then turn and roll again, repeating until the dough is evenly rolled. This way, you don't roll back and forth and possibly misshape your pie crust. You may need to sprinkle the work surface and the dough with a little more flour as you work, so it will turn readily. 

Arrange the rolled dough over the rolling pin and transfer it to a 10-inch fluted tart pan. 

For the tart

Preheat the oven to 350 degrees. Set the tart pan on a baking sheet. Bake the piecrust for 15 to 20 minutes, until lightly browned. Let the crust cool slightly, and then spread the raspberries in the crust.

In a medium bowl, whisk the sugar with the flour. Mix in the egg yolks and lemon juice and zest, and then beat in the butter. Whisk in the buttermilk and vanilla until smooth. Pour the mixture over the raspberries.

Set the baking sheet in the oven and bake for 25 to 30 minutes, until the filling is just set in the center. Let cool before serving.

Raspberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Raspberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
14g
21%
Sugar
18g
N/A
Saturated Fat
8g
40%
Cholesterol
87mg
29%
Protein
6g
13%
Carbs
46g
15%
Vitamin A
123µg
14%
Vitamin B12
0.2µg
3.7%
Vitamin C
12mg
21%
Vitamin D
0.5µg
0.1%
Vitamin E
0.8mg
4.2%
Vitamin K
4µg
4%
Calcium
78mg
8%
Fiber
3g
12%
Folate (food)
27µg
N/A
Folate equivalent (total)
114µg
28%
Folic acid
51µg
N/A
Iron
2mg
11%
Magnesium
20mg
5%
Monounsaturated
4g
N/A
Niacin (B3)
2mg
11%
Phosphorus
110mg
16%
Polyunsaturated
0.9g
N/A
Potassium
171mg
5%
Riboflavin (B2)
0.3mg
16.6%
Sodium
328mg
14%
Sugars, added
14g
N/A
Thiamin (B1)
0.3mg
19.9%
Trans
0.5g
N/A
Zinc
0.7mg
4.6%

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