Photo: Sorin Gheorghita
Raspberry Custard Tart
12 ingredients
openrecipes
If you prefer, you can bake the fruit along with the custard: arrange it in an even layer on the top and increase the baking time by 10 to 15 minutes. You can make puff pastry the day before and store overnight in the refrigerator. Or, use purchased puff pastry.
Estimated Nutrition (whole recipe, rough)
839
Calories
23g
Protein
19g
Fat
142g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 tsp. kosher salt
- 4 sticks cold unsalted butter, cut into 1-inch cubes
- 2 tsp. white wine vinegar
- 1 cup ice water
- 1 cup crème fraîche
- 2 eggs
- 1/4 cup sugar
- 1 Tbs. all-purpose flour
- 1/2 tsp. kosher salt
- 1/2 tsp. vanilla extract
- 3 cups raspberries, sliced peaches or sliced apricots
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes