We have been enjoying lots of strawberries, cherries and raspberries this season. This is super easy, fast and super delish recipe.

Makes 8 servings

Recipe ingredients:
Pastry dough:
1 1/2cup flour
8oz  butter, cut into bits
½ cup sugar
1 tsp. baking powder
1/2 tsp. salt

2 cups raspberries
¾ cup sour cream
2 eggs
2 1/2 Tbsp. sugar

2 eggs

2 1/2 Tbsp. sugar

Recipe directions:

Preheat oven to 325°F.
In food processor or mixer mix flour, sugar, salt and baking powder. Slowly add butter, pulse until mixed. Add egg and mix. Put the dough onto a work surface and lightly knead, just to incorporate any dry ingredients that might have escaped mixing.
Butter a 9-inch tart pan with a removable bottom. Very gently press the dough into the pan evenly over the bottom and up the sides of the pan. Freeze the crust for at least 30 minutes before baking.
In a separate bowl whisk together sour cream, eggs and sugar.
Take the crust from freezer and scatter the raspberries over the bottom of the crust and pour over the sour cream filling. Bake for 40-45 minutes, transfer the tart to a rack and cool. Dust with powdered sugar.


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