If you are looking for a fresh, light, simple, yet surprisingly impressive dessert to take to a holiday picnic or serve for a simple weekend dinner party, I’ve created this quick, but scrumptious and beautiful fresh red raspberry puff pastry tart using fresh fruit combined with the convenience of frozen puff pastry.
For the Memorial Day holiday weekend (or Fourth of July or Labor Day), you could use some blueberries in this one too for a red, white, blue theme.
Here’s my easy peasy recipe that is bound to to get rave reviews!
Fresh Red Raspberry Puff Pastry Tart
- I pint fresh red raspberries
- 1/4 cup apricot or raspberry or your favorite jam (I used apricot, because it is what I had, and it made a nice combination of flavors)
- 1 sheet Pepperidge Farms Frozen Puff Pastry (thawed 40 mins. at room temperature)
- 1 Tbsp Honey
- Powdered Sugar for Garnish
Unfold and place sheet of puff pastry on baking stone or baking sheet and turn up edges on all sides to create a crust edge. Poke center with fork 6-8 times to prevent center from raising up too high. Bake at 400 degrees F for approximately 15 minutes or until golden brown.
While still warm, spread jam on bottom of baked puff pastry. Place half of fresh raspberries on top and mash with a fork. Allow to cool completely.
Once cooled, place whole fresh red raspberries on top. Drizzle with honey, and sprinkle with powdered sugar.
To serve, cut into 6 pieces and garnish with a dollop of whipped cream or vanilla ice cream.
Hope you enjoy!
Cheers & Hugs,