You’ll love this decadent and fruity Raspberry Puff Pastry Tart! It’s the kind of dessert you’ll love on your first bite. Its creamy filling pairs beautifully with the tartness of the lemon filling and lemon curd. The juicy raspberries and sauce on top create the perfect balance of sweet and tart.
Puff pastry can transform any dessert into something extraordinary with little effort. The tart is perfect and super simple to make. Combining it with the fruit’s tartness and the filling’s creaminess is like hitting the best combination of flavors.
Why You’ll Love This Tart Recipe!
- Easy to Make: I love tarts and how easy they are to create. Plus, you can make them individualized portions, which is great for entertaining.
- Shortcuts to Save Time: This recipe has a few shortcuts if you are also cramped with time. I’ll go over them below.
- Versatility: This recipe allows for endless customization, whether switching up the fruit topping or adding a drizzle of chocolate for extra indulgence.
- Ease of Preparation: With simple steps and readily available ingredients like puff pastry and cream cheese, even beginner bakers can master this dessert with confidence.
- Textural Contrast: The interplay between the flaky, buttery puff pastry and the creamy filling creates a delightful contrast that interests every bite.
- Balanced Flavor Profile: The raspberries’ sweet-tartness pairs perfectly with the cream cheese’s or mascarpone filling’s richness, ensuring a harmonious flavor experience.
- Impressive Presentation: Whether served at a casual gathering or a formal dinner party, this tart’s elegant appearance impresses guests and makes any occasion feel special.
But in the meantime, let’s look at a few things about this raspberry puff pastry tart recipe.
Shortcuts to Save Time
- Raspberry Jam: Using pre-made raspberry jam saves time by eliminating the need to cook and puree fresh raspberries, providing a quick and convenient fruit filling for the tart.
- Jar of Lemon Curd: Opting for store-bought lemon curd cuts down on prep time significantly, as it eliminates the need to make the curd from scratch, ensuring a tangy and zesty flavor without the extra effort.
- Cream Cheese Spread: Utilizing ready-made cream cheese spread speeds up the process of preparing the creamy filling, bypassing the need to soften and whip traditional cream cheese, while still delivering the desired richness and tanginess.
- Make Ahead of Time: Preparing components of the tart, such as the puff pastry crust or the cream cheese filling, in advance allows for efficient assembly when needed, reducing stress and saving valuable time when entertaining or serving dessert.
Ingredients You’ll Need to Make this Raspberry Tart
- Puff Pastry: The base of the tart, providing a buttery, flaky crust that complements the creamy filling and juicy raspberries.
- Fresh Raspberries: Bursting with vibrant flavor and sweetness, these berries serve as the star ingredient, adding freshness and a pop of color to the tart.
- Cream Cheese (filling): With its rich and tangy profile, cream cheese forms the luscious filling that balances the tartness of the raspberries and adds a creamy texture to each bite.
- Powdered Sugar (filling): Sweetens the cream cheese filling, enhancing its flavor and providing a smooth consistency.
- Vanilla Extract (filling): This ingredient infuses the filling with a warm, aromatic flavor that complements the sweetness of the raspberries and adds depth to the overall taste.
- Lemon zest (filling): Offers a hint of citrusy brightness, elevating the flavor profile of the cream cheese filling with its zesty freshness.
- Egg Wash: Brushed onto the pastry before baking, it creates a golden, glossy finish, enhancing the visual appeal of the tart while adding a crisp texture to the crust.
- Fresh Raspberries (glaze): Provide natural sweetness and vibrant color to the glaze, infusing it with a fresh, fruity flavor.
- Granulated Sugar (glaze) sweetens the glaze, balancing the raspberries’ tartness and enhancing their natural flavor.
- Lemon Juice (glaze): Adds a tangy brightness to the glaze, complementing the sweetness of the raspberries and providing a hint of citrusy freshness.
- Cornstarch and Water(glaze): Thicken the glaze to achieve a smooth, glossy consistency, ensuring it adheres beautifully to the tart and creates a stunning finish.
- Lemons (lemon curd): Provide the primary flavor and tartness for the lemon curd, infusing it with a bright and zesty citrus taste.
- Eggs (lemon curd): Act as a binding agent and contribute to the creamy texture of the lemon curd, giving it a smooth consistency.
- Butter (lemon curd): Adds richness and silkiness to the lemon curd, enhancing its flavor and creating a luxurious mouthfeel.
How to Make This Fruit Tart
LEMON CURD
Get all your ingredients ready.
Step 1 – Cook Eggs, Sugar, Butter
Thoroughly whisk eggs in a bowl.
Add whisked eggs, sugar, lemon juice, and zest to a medium-sized saucepan. Whisk ingredients thoroughly. Next, add the butter cubes to the egg mixture. The butter will melt in the next couple of minutes of cooking.
Turn on the burner to the lowest heat setting. Next, place water in the bottom of a double boiler.
Place the saucepan on the double boiler and constantly stir with a rubber spatula. The heat should be at the lowest setting. Do not boil the curd; it will split and contain scrambled egg bits. Stir with a spatula for 10 – 15 minutes.
After 15 minutes, increase the heat to a low-medium flame and stir constantly. In the last 5 minutes, the curd will go from a liquid yellow color to an opaque creamy color and thicken up quite nicely.
Once it thickens, remove the stovetop and immediately transfer the cooked curd to a bowl. Make sure to keep stirring for a couple of minutes as it cools. If you get bits of scrambled egg, strain the curd or pluck out the bits of egg. The scrambled egg won’t affect the flavor; it’s an aesthetic choice.
TART
Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 1 – Prepare the puff pastry: Roll out the puff pastry sheet on a lightly floured surface to fit your baking sheet. Transfer the rolled-out pastry to the prepared baking sheet.
Slice the puff pastry sheet into three rectangles. Next, gently score the pastry about half an inch from the edges of each rectangle with a knife, ensuring not to cut through the pastry but only to create an outline.
Step 2 – Make the filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and lemon zest (if using). Mix until smooth and well combined. Adjust the sweetness to your liking by adding more powdered sugar if desired.
Step 3 – Make Lemon Curd
Get all your ingredients ready. Thoroughly whisk eggs in a bowl.
Add whisked eggs, sugar, lemon juice, and zest in a medium-size saucepan. Whisk ingredients thoroughly. Next, add the cubes of butter to the egg mixture. Note that the butter will melt in the next couple of minutes of cooking.
Turn on the burner to the lowest heat setting and place water in a double boiler.
Place the saucepan on the double boiler and constantly stir with a rubber spatula. The heat should be at the lowest setting. Make sure not to boil curd, or it will split. Stir with a spatula for 20 minutes.
After 20 minutes, increase the heat to a low-medium flame. Stir constantly. The curd goes from a liquid yellow to an opaque creamy color in the last five minutes of cooking.
Once it thickens, take off the stovetop and immediately transfer the cooked curd to a bowl. Make sure to keep stirring for a couple of minutes as it cools. If you get bits of scrambled egg, strain the curd or pluck out the bits of egg. The scrambled egg won’t doesn’t affect the flavor but just an aesthetic choice.
Step 4 – Assemble Tart
Spread the Cream: Spread the filling evenly over the puff pastry sheet, leaving a small border around the edges.
Add Raspberries: Arrange the fresh raspberries over the cream layer. Depending on your preference, you can place them in a single layer or slightly overlap them.
Fold the Edges: Gently fold the edges of the puff pastry over the filling, creating a border to contain the raspberries and filling.
Brush with Egg Wash: Lightly brush the edges of the pastry with the beaten egg. This will give the pastry a golden brown color when baked.
Step 5 – Bake: Place the tart in the preheated oven and bake for about 20-25 minutes, or until the pastry is puffed and golden brown.
RASPBERRY GLAZE
Step 1 – Prepare the raspberries: In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices.
Step 2 – Thicken the glaze: In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add the cornstarch slurry to the raspberry mixture and continue to cook, stirring constantly, until the glaze thickens slightly. Remove from heat and let it cool for a few minutes.
Step 3 – Strain the glaze: Once the glaze has cooled slightly, strain it through a fine-mesh sieve to remove the seeds, pressing down with the back of a spoon to extract as much liquid as possible. Discard the seeds and let the glaze cool completely.
SUGAR GLAZE
Step 1 – Combine ingredients: In a mixing bowl, whisk the powdered sugar, heavy cream, and lemon juice until smooth and well combined. Start with 2 tablespoons of heavy cream and gradually add more if needed to achieve your desired glaze consistency.
Step 2 – Adjust consistency: If the glaze is too thick, add more heavy cream, one teaspoon at a time, until it reaches a pourable consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time, until desired thickness is achieved.
Step 3 – Glaze the tart: Once your tart has cooled slightly, drizzle the powdered sugar glaze over the top with a spoon or a piping bag. You can also use a spatula to spread the glaze evenly over the surface of the tart.
FINAL TART ASSEMBLY
Step 1 – Add Raspberry Glaze
Cover the raspberries with the raspberry glaze
Step 2 – Drizzle Sugar Glaze
If using a sugar glaze, drizzle it over the raspberries for an extra sweet flavor and a beautiful finishing touch.
Lemon Curd
Ingredients
- 1 cup butter cold
- 1 cup sugar
- 3 eggs room temperature
- 1/4 cup lemon juice
- zest of 2 lemons
Instructions
- Get all your ingredients ready.
- Thoroughly whisk eggs in a bowl.
- Add whisked eggs, sugar, lemon juice, and zest in a medium-size saucepan. Whisk ingredients thoroughly. Next, add the cubes of butter to the egg mixture. Note that the butter will melt eventually when cooking.
- Turn on the burner to the lowest heat setting and place water in a double boiler.
- Place the saucepan on the double boiler and constantly stir with a rubber spatula. The heat should be at the lowest setting. Make sure not to boil curd, or it will split. Stir with a spatula for 20 minutes.
- After 20 minutes, increase the heat to a low-medium flame. Stir constantly. The curd goes from a liquid yellow to an opaque creamy color in the last five minutes of cooking.
- Once it thickens, take off the stovetop and immediately transfer the cooked curd to a bowl. Make sure to keep stirring for a couple of minutes as it cools. If you get bits of scrambled egg, strain the curd or pluck out the bits of egg. The scrambled egg won't doesn't affect the flavor but just an aesthetic choice.
- This recipe makes 2 cups of lemon curd. Pour into a clean jar and place in the fridge once cooled. The lemon curd should last for about 1-2 weeks in the refrigerator.
Raspberry Tart
Ingredients
Tart
- 2 sheets puff pastry thawed
- 2 cups fresh raspberries
- 8 oz cream cheese softened
- 1 lemon zest
- ½ cup powdered sugar adjust to taste
- 1 tsp vanilla extract
- 1 egg beaten (for egg wash)
Raspberry Glaze
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 2 tbsp lemon juice
- 2 tsp cornstarch
- 2 tbsp water
Instructions
Raspberry Glaze
- Prepare the raspberries: In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices.
- Thicken the glaze: In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add the cornstarch slurry to the raspberry mixture and continue to cook, stirring constantly, until the glaze thickens slightly. Remove from heat and let it cool for a few minutes.
- Strain the glaze: Once the glaze has cooled slightly, strain it through a fine-mesh sieve to remove the seeds, pressing down with the back of a spoon to extract as much liquid as possible. Discard the seeds and let the glaze cool completely. I strained about half the glaze.
Tart
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the puff pastry: Roll out the puff pastry sheet on a lightly floured surface to fit your baking sheet. Transfer the rolled-out pastry onto the prepared baking sheet.Slice the puff pastry sheet into three rectangles. Next, gently score the pastry about half an inch from the edges of each rectangle with a knife, ensuring not to cut through the pastry but only to create an outline.
- Make the cream cheese filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and lemon zest (if using). Mix until smooth and well combined. Adjust the sweetness to your liking by adding more powdered sugar if desired.
- Spread the cream cheese: Spread the cream cheese evenly over the puff pastry sheet, leaving a small border around the edges.
- Add raspberries: Arrange the fresh raspberries over the cream cheese layer. You can place them in a single layer or slightly overlap them, depending on your preference.
- Fold the edges: Gently fold the edges of the puff pastry over the filling, creating a border to contain the raspberries and cream cheese.
- Brush with egg wash: Lightly brush the edges of the pastry with the beaten egg. This will give the pastry a golden brown color when baked.
- Bake: Place the tart in the preheated oven and bake for about 20-25 minutes, or until the pastry is puffed and golden brown.
- Cool: Remove the tart from the oven and let it cool slightly on the baking sheet.
Final Assembly Tart
- Add Raspberry GlazeCover the raspberries with the raspberry glaze.
- Drizzle Sugar GlazeIf using a sugar glaze, drizzle it over the raspberries for an extra sweet flavor and a beautiful finishing touch.
Now that you know how to make this raspberry puff pastry, you might enjoy my other recipes.
More Puff Pastry Recipes
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By the way, this recipe is at its best when served fresh. If left to sit, the tart may become soggy. If this occurs, simply pop it in the oven for a few minutes to reheat and restore its crispiness!
Cheers,
Photo Credits: MyPhotography.com
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