Fruited Creme Fraiche Tart

I'm not big on dessert, but this one looks really good! A Margaret Campos recipe (inspired by a Deborah Madison recipe), published in New Mexico Magazine, June, 2012. The crust is a batter. I'll be making this with figs next summer. If you can't locate creme fraiche, it's very easy to make with cream and a little buttermilk or yogurt as a starter.

• Ready In: 1 hr
• Serves: 8

Ingredients

• Batter

• 1⁄2 cup unsalted butter, softened
• 1⁄2 cup granulated sugar
• 3  large eggs, room temperature
• 1⁄2 teaspoon pure vanilla extract
• 2  teaspoons  grated orange zest (use organic orange)
• 1  cup unbleached all-purpose flour
• 1⁄8 teaspoon salt

• Fruit and Topping

• 2 1⁄2-3  cups fresh blackberries, raspberries or 2 1⁄2-3  cups  halved apricots or 2 1⁄2-3  cups figs
• 1  large  egg yolk
• 3⁄4 cup creme fraiche
• 3  packed tablespoons light brown sugar
• 1⁄2 teaspoon pure vanilla extract
•  confectioners' sugar (optional, to garnish)

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. With electric mixer on high speed, cream together butter and sugar until light and fluffy, about 1 minute. Add eggs one at a time, beating after each addition until smooth. Add vanilla and orange zest, then mix in flour and salt only until just combined.
3. Smooth batter into an 11-inch tart pan with a removeable bottom, pushing it toward the edges to make a 1/2-inch rim. Place filled tart pan on a baking sheet.
4. Arrange berries over batter, lodging them firmly together and pushing them up close to the rim. (If using apricots, place halves cut-side down; if using figs, place them cut-side up).
5. Whisk egg yolk, creme fraiche, brown sugar, and vanilla together, then pour mixture evenly over and around the fruit. Baked until browned and lightly set, about 35 to 45 minutes. Topping should be a little gooey when warm, but bottom layer should be firmly set. Let sit for at least 10 minutes before unmolding tart. Serve warm or at room temperature, with a dusting of confectioner's sugar over each slice.