Raspberry Crème Frache Tart with Lavender Honey

Raspberry Crème Frache Tart with Lavender Honey
Photo by John Kernick


  • 7 tablespoons unsalted butter
  • pie weights or raw rice
  • lavender honey
  • ¼ cup sugar
  • 1 9-inch fluted round tart pan (1 inch deep) with a removable bottom
  • 4 cups raspberries
  • 4 ounces cream cheese
  • + 6 more ingredients
    • ½ teaspoon salt
    • 3 ½ tablespoons lavender honey
    • 1 ¼ cups all-purpose flour
    • 1 large egg
    • ¼ cup crème frache
    • heavy-duty foil

Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes. Put oven rack in...

View full recipe at Epicurious


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