I believe that raspberries can help a bad day become better. They are the best of the berries in my opinion. We can still be friends even if you disagree. Strawberries seem to hold the top spot with most people, but for me it’s raspberries.
When I was a little girl growing up in Spokane, Washington, our church owned a farm that we volunteered time on regularly. The two products grown there were raspberries and asparagus. Can you even imagine that? I didn’t appreciate how amazing that was at the time but I certainly do now! Even so, I always knew that raspberries were the best fruit. I spent warm summer mornings walking up and down the rows with a little bucket picking berries, eating about one berry for every two I picked.
We would load big flats of fresh raspberries into the back of our station wagon to drive home. We often pulled out the ice cream freezer and mom would mix up vanilla ice cream and throw in a bunch of raspberries. Pure heaven. Nowadays, popping a raspberry into my mouth takes me right back.
This recipe is a really easy, fast way to make a really yummy raspberry tart. It’s schnazzy enough to serve at lady’s lunch or it’s great for a stay-at-home treat.
Pick up some puff pastry from the freezer section at the grocery store. Thaw it and roll it out.
Lift it onto a parchment covered baking sheet.
Fold the edges inward to make a small crust and them it all over with a fork.
Brush with egg and throw it in the oven.
When it has cooled place it on a serving tray. ***Even with the fork pricks it will still puff up…it is puff pastry after all.
Mix up the lemon cream.
Carefully spread onto cooled pastry crust.
Place rinsed raspberries onto lemon cream. Sprinkle with powdered sugar and serve up!
Raspberry Lemon Tart
- 1 sheet puff pastry, thawed
- 3 ounces cream cheese, softened
- ¼ cup sugar
- 1 Tbsp milk
- ¼ cup lemon curd
- 2 pints raspberries
- ¼ cup raspberry jam
- powdered sugar
- Preheat oven to 400°.
- On lightly floured surface, roll out puff pastry until thinner, adding about an inch in width and length.
- Carefully transfer to a baking sheet covered in parchment paper or a Silpat baking mat.
- Brush the edges with water and fold dough over about 1 inch forming a crust. Poke the dough with a fork all over. Brush with an egg wash and sprinkle with about 1 Tbsp granulated sugar.
- Bake for 16-20 minutes.
- Remove from oven to cooling rack. Use a spatula to press down the center of the crust where it has puffed up. Allow to cool completely.
- In a small bowl, beat together the cream cheese and sugar. Add milk and whip for a minute. Stir in lemon curd.
- Spread lemon cream over the cooled pastry crust. Cover with raspberries.
- Microwave the jam for 15 seconds and use a spoon to drizzles on top. Sprinkle with powdered sugar.