Name: Raspberry Crème Fraîche Tart with Lavender Honey
Cook time: 30 minutes
Total time: 1 hour 45 minutes
Yield: 6 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup sugar; 1/2 teaspoon salt; 7 tablespoons cold unsalted butter, cut into 1/2-inch cubes; 1 large egg; 4 oz cream cheese, softened; 1/4 cup crème frache; 3 1/2 tablespoons lavender honey; 4 cups raspberries (18 ounces); 9-inch fluted round tart pan (1 inch deep) with a removable bottom; heavy-duty foil; pie weights or raw rice; Accompaniment: warm lavender honey

Image may contain Cutlery Fork Fruit Plant Food and Raspberry

Photo by John Kernick

Here, lush summer raspberries are framed by a rich crust and a cool, creamy layer that underlines their tart juiciness. A drizzling of warm lavender honey draws out a luxurious floral sweetness—put out the extra honey in a crock so everyone can add as much or as little as they like.

Cooks' Note

Tart shell can be made 1 day ahead and cooled completely, uncovered, then kept (in pan), wrapped in plastic wrap, at cool room temperature.
Filling can be made 1 day ahead and chilled, covered. Bring to cool room temperature before assembling tart, 1 hour.

Recipe notes

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