This Raspberry Tart is simple to make and absolutely the best thing you will ever eat! Cut it into small squares and share it with family and friends as dessert or breakfast. The keyword here is SHARE… Once it’s baked up, you might have a hard time parting with this treat!
We had a family get together planned for the weekend, and I wanted to make something yummy for dessert. I had some puff pastry dough and looked in the fridge for something fruity to go along, and low and behold, there was a jar of my favorite raspberry preserves from Trader Joes…. emmmmm…. I would smear that stuff on pizza if I could. It is so the right amount of tart and sweet all mixed up into one jar. I loooooooove this stuff. Can you tell? 😉 Obviously I made a delicious Raspberry Tart for everyone to enjoy!
How to Make the Raspberry Tart
So basically, you take puff pastry dough, roll it flat, cut the edges off, smear on the preserves, weave the cut edges on top and place some raspberries in the pockets. Coat with an egg, bake it up and just wait for the smell to fill your house. Oh my gosh! It’s enough to make me do flips. Okay, maybe not, but you betcha I was standing by the window of the oven watching the raspberry tart bake. I think I even referred to it as ‘My Little Pretty’ a few times. Yeah, I get a little nuts around good food.
This raspberry tart was made with all organic ingredients, even the puff pastry dough was home made. You can get the recipe here. Make it ahead and refrigerate or freeze it and take it out to thaw. Make sure to thaw the dough in the fridge if it’s coming from the freezer, and then set it on the counter for a bit to let it soften before rolling it out. You will only need half this puff pastry dough to make this recipe.
I cut this tart into little 3″ x 4″ rectangles and it yielded about 16 pieces, perfect for a small party. I think a few pieces magically disappeared right away; I’m not sure what happened to those 😉 but I definitely had enough to box up and take along to the party!
Of course I won’t push you to do this but this particular raspberry tart goes perfectly with vanilla ice cream 🙂 If you really want to take it to another level, heat up the tart and eat it with the vanilla ice cream… Yes! Hot and cold can get along.
Okay, enough teasing. Here is the recipe:
Raspberry Tart Puff Pastry Recipe
Half the Puff Pastry Recipe
1 12 oz. Jar Organic Raspberry Preserves or Jam (We use Trader Joe’s Raspberry Jam)
1/2 cup whole organic raspberries (frozen ones work as well)
1 egg (for wash)
Butter to grease pan
All-purpose flour for dusting work surface
Heat oven to 350 degrees. Flour a work surface.
Roll out puff pastry into an 20″ x 14″ rectangle.
Cut the edges off in strips and save (to use for the top weave). Cutting the edges of puff pastry also helps it to rise. Turn the edges up (flute or pinch up) to create a well for the preserves.
Use butter to grease a baking sheet. Place the puff pastry onto the baking sheet. Spread the raspberry preserves onto the puff pastry.
Add the strips in a criss-cross weave pattern. Drop a raspberry into each diagonal of the weave.
Scramble an egg with a splash of water and paint the puff pastry to coat.
Add sugar on top of the egg coating.
Bake at 350 for 35-50 minutes (until the puff pastry turns a light golden brown and is cooked all the way through). Make sure the pastry browns all over. Once cool, cut into squares. Store in ziplock bags for up to 5 days.
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