Today, I feel lazy. I am laying on the couch under and open window, curtains fluttering in the breeze, radio humming dreamily. The breeze is gently blowing in from the ocean, baby James is playing on his play mat, and all I want to do is lay here, on a beautiful summer day, for the rest of my life. I want to lay here and read poetry and take naps and drink iced tea with spiced simple syrup all day long. And yet, just being here, relaxing, makes me feel so guilty!
Ever since that day, four months ago, when my OB told me to go strait to the hospital because my blood pressure was through the roof, I have been living in a constant state of emergency. Preeclampsia! Near death experience! emergency c-section! Premie newborn! Baby won't breast-feed! Marathon pumping! Mother Killer colic! Up all night! Post-partum depression! Silent Reflux disease! Milk protein allergy! I've been in survivor mode for the past 4 months and I haven't even had a second to catch my breath.
If you are new here, baby James has gastro-esophageal reflux disease (GERD), which is fancy for he spits up all the time and it's really painful and it makes him cry. So we finally got the baby's meds adjusted correctly, and he is doing fantastic. No more pain, no more tears: he is happy and healthy and developing right on track. And now... I feel lost. I sit on the couch all day, waiting for something to go wrong, waiting for the baby to have some new emergency... but he's ok. I've been so focused on this baby, he has needed all my focus and energy up to this point, that I can't even remember what I did before this baby came along. Do I have interests beyond the frequency and color of infant bowel movements? I forget. Do I enjoy other activities beside feeding, rocking, swaddling, burping, and attending to the needs of a miniature person? I can't remember. Um, wasn't I interested in like, literature or grad-school or something? Beats me.
So we've been trying to get back to a more relaxed pace of life. Which bring us to this tart. Doesn't it look scrumptious? I loooooove raspberries. I think I might have a big fat schoolgirl crush on them. If I had a locker, I would definitely have their picture pinned up. Right next to Brad Pitt. They are about equally hot. We wait all year for them (the raspberries that is, not Brad Pitt) - so ripe and red and delicious! And this particular tart is a fabulous showcase for summer's first ripe red berries. Tonight we are taking this tart to a jazz concert in the park as part of a picnic. It should be fun! And hopefully, relaxing. Because the past 4 months? They've been really hard. I think we are about due for a break.
Raspberry Créme Fraiche Tart • Gluten free! Or not.
The "crust" for this tart is quite different from anything I have ever had before - it's light and spongy, almost like a dense, moist cake. You can make it gluten-free by mixing equal parts brown rice flour, sweet rice flour, and quinoa flour together (thought I am curious about using almond flour. I bet it would be great!) or if gluten is not an issue, you can just use all-purpose flour. The original recipe called for all-purpose flour, so I am sure it's tasty too!
1/2 cup (1 stick) butter, room temperature
3/4 cup + 2 tablespoons sugar
4 large eggs
1 teaspoon vanilla extract
1/3 cup quinoa flour
1/3 cup brown rice flour
1/3 cup sweet rice flour
(or 1 cup all purpose flour if gluten is not an issue)
3/4 cup créme fraiche (or sour cream is créme fraiche is not available in your area)
2 cups fresh raspberries (about 12 oz)
Preheat oven to 350 degrees. In a stand mixer, combine 1/2 cup butter (one stick)...
... with 1/2 cup sugar...
...and a pinch of salt.
Beat the sugar, butter, and salt on high until butter is light a fluffy and pale in color.
Add 3 eggs from happy, free-range chickens...
...and 1/2 teaspoon vanilla extract.
Combine in the bowl, if you haven't already and beat until eggs are incorporated...
...and it looks like this. It might look a bit "curdled" for a while, as it is mixing. Just keep beating! It will come together eventually.
To the egg/butter/sugar mixture, add 1/3 cup quinoa flour...
... and 1/2 cup sweet rice flour...
...and 1/3 brown rice flour (However, if you don't need to worry about gluten just go ahead and use 1 cup all purpose flour).
Mix together on low until flour is just incorporated. Dough will be very soft an almost batter-like.
Put aluminum foil around the bottom of a tart pan to prevent leaks. Spread around the bottom of the tart pan...
...and up the sides. Now for the creamy créme fraiche filling!
Get 1/4 cup sugar...
...one eggs (from a happy chicken - no emo eggs here)...
... 1/2 teaspoon vanilla...
... and 3/4 cup créme fraiche...
... and combine in a bowl. Mix it up real good.
Add to the tart shell...
...and smooth with a spatula... until it's smooth.
Top with 2 cups raspberries.
Sprinkle top of tart with 2 tablespoons sugar.
Once tart has been sprinkled, bake in preheated oven for 50-60 minutes, until edges are golden and tart is firm in the middle. Remove from the oven and let cool. Sprinkle with powdered sugar. Enjoy!