Conference turris::cooks

1027.0. "TART: Blueberries in Creme Fraiche Tart" by TALLIS::SLEWIS () Thu Mar 03 1988 17:02

Blueberries in Creme Fraiche Tart

From _Cooking with the New American Chefs_ 
Recipe is from Kilian Weigand, pastry chef at Seasons ( at least when
the book was published )


"The slightly tart flavor of creme fraiche seems to bring out the sweetness
of the blueberries better than any sweeter custard. This dessert looks
beautiful when served, with the layer of deep purple berries topped  with the
white cream, and it's extremely easy to make."

3/4 pint fresh blueberries
3 eggs
1/2 cup sugar
1 teaspoon vanilla
1 1/4 cups creme fraiche
1 prebaked 9-inch pie crust

Wash the berries, picking them over to remove any stems. Lightly beat the
eggs with the sugar and the vanilla and add the mixture to the creme fraiche.
Pour the mixture into a stainless-steel bowl and place over a saucepan of
simmering water. Heat, stirring constantly, until the mixture is hot and
starting to thicken.

Place the blueberries in the bottom of the prebaked pie shell and pour the warm
custard over them. Place in the center of a preheated 350-degree oven and bake
for 10 minutes, or until the custard is set. Chill well before serving.


Note: Creme fraiche is now commercially available, but if you have trouble
finding it, add 1 tablespoon of buttermilk to 1 cup heavy cream and allow it 
to sit at room temperature for a few hours, or until thickened.