Turn a Tub of Sour Cream and Fresh Berries into the Ultimate 3-Layer Summer Tart

When sweet seasonal fruits are overflowing at the market, this beautiful three-layer pastry is the ultimate centerpiece for a warm weekend afternoon. This recipe pairs a buttery, crumbly crust with a deeply jammy fruit center and an incredibly light, airy sour cream meringue cap.

Here’s what you need:

For the shortcrust: 3 egg yolks, 1/4 cup (50g) of sugar, a pinch of salt, 2 tablespoons of sour cream, 6 tablespoons (90g) of unsalted butter (melted and cooled), 1 teaspoon of baking powder, and 2 cups (270g) of all-purpose flour.

For the fruit ribbon: 1.1 lbs (500g) of fresh raspberries (or your favorite mixed berries), 1/3 cup (70g) of sugar, 2 teaspoons (10g) of vanilla sugar, and 4 tablespoons (40g) of cornstarch.

For the airy cloud cap: 3 chilled egg whites, 1/3 cup (75g) of sugar, 2 teaspoons (10g) of vanilla sugar, 1.6 cups (400g) of full-fat sour cream, and 4 tablespoons (40g) of cornstarch.

To build the shortcrust base, whisk your egg yolks with the sugar and a pinch of salt in a medium bowl until the crystals dissolve. Stir in the two tablespoons of sour cream and the cooled melted butter. Gradually fold in the sifted flour and baking powder, kneading gently until a soft, non-sticky dough forms. Divide the dough, wrapping a quarter of it to chill in the fridge. Press the remaining larger portion evenly into the bottom and up the sides of a standard tart dish, then pop the dish into the fridge to firm up.

For the fruit layer, toss your fresh berries with the sugar, vanilla sugar, and cornstarch in a small saucepan. Set it over medium heat and stir constantly as the juices release, heating the mixture until it bubbles and transforms into a thick, glossy jam. Set it aside to cool completely.

To create the light cloud topping, beat your chilled egg whites with the sugar and vanilla sugar in a clean bowl until stiff, glossy peaks form. Gently fold in the sour cream and cornstarch, running your mixer on its lowest speed for just a few seconds until the cream is fully integrated into a uniform, pillowy fluff.

Assemble your masterpiece by spreading the cooled berry mixture evenly over the chilled dough base, then smooth the velvety sour cream fluff right over the top. Grab the small piece of dough from the fridge, grate it over a coarse grater, and scatter the buttery crumbs evenly across the surface.

Slide the pan into an oven preheated to 350°F (180°C) and bake for about 40 to 45 minutes until the topping is beautifully stable and sports a gorgeous, golden-brown crust. Let the tart cool completely on the counter before slicing so the delicate layers set perfectly.