Raspberry Creme Fraiche Tart recipes

- 2 cups fresh raspberries

Powdered sugar (optional)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all purpose flour

3/4 cup crè
- me fraî
- che*
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup plus 2 tablespoons sugar
- 1/4 teaspoon salt

- 3/4 cup creme fraiche
- 2 boneless skinless chicken breast halves
- 1/2 cup sliced mushrooms
- 1/2 cup white wine or apple juice
- 4 ounces penne pasta
- 2 tablespoons fresh basil
- 3 tablespoons parmigiano-reggiano cheese
- 1/2 cup sweet white onions
- salt and pepper
- 2 tablespoons creme fraiche
- 1 tablespoon butter
- 2-3 cloves garlic

- 2 tablespoons minced chives
- 2 tablespoons creme fraiche
- chives (to garnish)
- 2 lbs tiny fingerling potatoes
- 2 tablespoons butter
- 1 tablespoon basil, coarsely chopped (Opal is preferred)
- 1/2 teaspoon cracked black pepper
- 1 teaspoon fleur de sel or kosher salt
- additional creme fraiche

- 6 skinless, boneless chicken breast halves
- 3 tablespoons sour cream
- 1 large white onion, chopped
- 1/2 cup grated Parmesan cheese for topping
- 1 tablespoon chopped garlic
- 2 (8 ounce) packages sliced fresh mushrooms
- 1 (8 ounce) package pasta, your choice of shape
- 2 cups creme fraiche
- 1/4 cup white wine
- salt and pepper to taste

- 1 sweet tart pastry dough, sufficient for a 10 inch tart ring, baked (see recipe #37559)
- 3 tablespoons orange liqueur
- 1-1 1/2 lb apricots or peaches or nectarines
- 6 tablespoons granulated sugar
- 2 tablespoons orange zest, grated or finely chopped (2 oranges)
- 3/4 cup sour cream or creme fraiche
- 3 1/2 tablespoons flour
- 1/2 cup orange juice (2 oranges)

- 1 teaspoon baking soda
- 6 tablespoons sugar
- 1 pint blueberries
- 2/3 cup heavy whipping cream
- 2 cups sugar
- 2 1/2 cups flour
- 1/4 cup poppy seeds
- 1 cup buttermilk
- 2 cups creme fraiche
- 1/2 teaspoon salt
- 8 ounces unsalted butter
- 1 pint raspberries
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 4 large eggs