This is an easy and relatively quick tart as its crust, which is cakey rather than flaky, requires no rolling. In other words, it’s perfect if you’re somewhat pastry-challenged like me. Blackberries, pitted cherries or raspberries work well too. (Loosely based on a raspberry crème fraiche tart by Deborah Madison, with many alterations made over the years.) —amysarah
- Serves 6-8
grated lemon zest
Demerara sugar (or granulated light brown sugar)
- Preheat the oven to 375 degrees.
- Crust: whisk flour and salt. In a separate larger bowl, cream the butter and sugar. Beat in the eggs and lemon zest. Add the flour mixture and mix well.
- Scrape into a 10" tart pan and spread evenly, pushing it higher at the edges to form a rim. (I usually use a porcelain quiche pan, but you can also use a foil wrapped metal tart pan with a removable bottom.)
- Filling: whisk together the sour cream, sugar, egg, vanilla and nutmeg until well blended.
- Pour the filling over the crust, keeping within its rim. Scatter the blueberries fairly evenly over the top, and sprinkle with the Demerara sugar (granulated light brown, or even white will work too.)
- Bake in the center of the oven for 40-50 minutes, until the filling is set and the crust is light brown. Cool on a rack before serving. (I serve it directly from the porcelain baking dish, but if you used a metal tart pan, remove it when cooled to room temp.)