Recipe: Raspberry Sour Cream Tart
This week’s recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker is Silka, a designer/crafter who loves to bake and grew up in rural Western New York where her parents are candlestick makers. Together they spend most of their time talking about, shopping for, making, and eating food. By sourcing locally and sustainably, and spending time with the producers of their food, they’ve learned that every meal tells a story.
This summer we’ve been totally obsessed with classic desserts. We’re not talking classic like crème brulee or profiteroles – we’re talking classic Americana, 1950s pot-luck, back-of-the-jello-box desserts. There’s something so appealing about that nostalgic, easy-bake taste in the summer, when temperatures are running high and a desire to be in front of a stove is running low. Especially when those evocative flavors are elevated with local ingredients and seasonal fruits.
Over the last few months, we’ve whipped up variations on ice-box cakes, pudding pies and any number of other cookie-crumb-crusted delicacies. (It’s only a matter of time before we dive into the Jello Mold category!) But right now, at the beginning of September, our focus is on how to incorporate one of our favorite ingredients, raspberries, into our theme.
We’ve got plenty to experiment with, having inherited a hard-working berry patch from Jake’s grandmother. And so far, our favorite way to honor the raspberry is this sour cream tart. The tangy base really lets the berries shine, it’s light and refreshing, and it’s as pretty as it is easy. We think Betty Draper would approve – you might, too!
Raspberry Sour Cream Tart
8 whole graham crackers, coarsely broken
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
For filling and topping:
6 ounces cream cheese, room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2 pint baskets raspberries
1/4 cup seedless raspberry jam
To make crust:
Preheat oven to 375°. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
Make filling and topping:
Using an electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (This part can be made a day ahead… cover it and keep chilled.)
Arrange berries over filling. Whisk jam in small bowl to a loose consistency and drizzle over berries. Serve immediately or chill up to three hours.