Recipe: Raspberry Sour Cream Tart

We are loving our first September together in New Marlborough – perfect weather, the best produce and the late afternoon light?! Amazing! In fact, we fell so in love with September in the Berkshires that we’ve been inspired to get married here, in our backyard, next fall!! 

Not surprisingly, many of our preliminary wedding-planning conversations revolve around food. Jake works with the most amazing team of caterers at Fire Roasted Catering, The Meat Market’s sister company, so that decision was easy to make. But there’s still the cake. We definitely want to incorporate fruit and since we’re drowning in raspberries right now (in the best way!) we knew they’d be a great, seasonal fruit to celebrate.

So why do we have so many raspberries? Decades ago Jake’s grandmother planted two raspberry patches - a summer patch and an autumn patch. As the weather starts to cool and the days get shorter, we feel so lucky to have this incredibly bountiful second harvest! On any given day there is at least a quart of newly ripe, sweet rubies to be plucked.

Ok, back to the wedding! We’ve started to play around with some raspberry dessert ideas, preferably ones that are red and white to match our décor (more on that later!). Through a fruitful Google session, Silka found this beautiful and bright recipe - and while it may not be suitable for our wedding cake, we are so happy to have stumbled upon it! 

Raspberry Sour Cream Tart
Bon Appetit via Epicurious.com

For crust
+ 8 whole graham crackers, coarsely broken
+ 1/4 cup (packed) golden brown sugar
+ 1/4 cup (1/2 stick) unsalted butter, melted

For filling and topping

+ 6 ounces cream cheese, room temperature
+ 1/3 cup sugar
+ 1/2 cup sour cream
+ 2 teaspoons fresh lemon juice
+ 1/2 teaspoon vanilla extract
+ 2 1/2-pint baskets raspberries
+ 1/4 cup seedless raspberry jam

To make crust:
Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.

Make filling and topping:
Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)

Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.