Ingredients

Crust:

• 1 stick of butter
• 1 tbsp of oil (I used canola)
• 3 tbsp of water
• 1 tbsp of sugar
• ⅛ tsp of salt (AKA a pinch)
• 1 ½ cups of flour

Creme Fraiche:

• 1 tsp of buttermilk
• 1 cup of heavy cream

Fruits:

• Kiwi
• Blueberry
• Raspberry
• Strawberry
• Blackberry

You will also need:

• A pie pan
• 1 cup of sugar
• Hand mixer or a stand mixer or a whisk
• Mason jar
• Knife
• Cutting board

Directions

Creme Fraiche:

1. Put the buttermilk and heavy cream in a mason jar and shake it.
   
2. Leave the jar in a warm area like in an oven or by a sunny window for 8 – 24 hours.
   
3. After the hours are up, put the creamy liquid into a bowl. Grab your electric mixer or your stand mixer and mix the creamy liquid on medium speed for 5 minutes. Add sugar. To know when done, the liquid has turned into a whipped cream. If you gone to far, you would have chunks in a white liquid (you have made sweet butter).

Crust:

1. Preheat your oven to 410 degree fahrenheit.
2. In the oven safe bowl, add the butter, oil, water, sugar, and salt. Place the bowl into the oven for 15 minutes or when the mixture browns on the sides.
3. After 15 minutes, take out the bowl slowly. It will be very hot and it sometimes spews so be very careful.
4. Add the flour to the mixture and stir quickly. You will know when everything is combined when a ball is formed and it does not stick on the sides.
   
5. Add the ball to a pie pan, preferably a pan that has a removable bottom.
6. Once it is fully cooled, push the ball to fit the pan. Grab a fork and stab the bottom of the pan. This will help air bubbles escape.
   
7. Place the pan in the oven for 15 minutes or once is golden brown.
8. Once done, let it sit until you are ready at least 10 minutes.

Getting your tart together:

1. Pour your creme fraiche in the pie crust. Spread it evenly
2. Prepare your fruit by cutting them in thin slices and placing them on the tart to your pleasing