Raspberry season is in FULL swing and I am in heaven! I don’t think there is anything more delicious than those sweet fresh berries!
Today I am sharing what has become an annual tradition of trying out a new tasty raspberry dessert. This year the kids and I settled on Quick and Easy Raspberry Tart.
At first I thought I would try my hand at making puff pastry but . . . convenience won out and store bought it was.
Ready to give it a go?
Quick and Easy Raspberry Tart
Adapted from: Country Living
- One puff pastry
- 1 cup Heavy Whipping Cream
- 2 TBS Sugar
- 1 egg (optional)
1.) Thaw puff pastry
2. ) Heat oven to 400 degrees
3.) Take out puff pastry sheet and roll out into a rectangle
4.) Use a knife to score a 3/4 inch border around the pastry.
5.) Use a fork to make edges on pastry.
6.) ** Optional ** Whisk egg and 1 TBS water and brush on pastry
(We did half with egg wash and half without. The family was split 1/2 and 1/2 🙂 the egg wash makes the pastry more golden brown. It also makes it a slightly denser pastry. It also kept the pastry crisper.)
7.) Transfer pastry to baking sheet and place in oven. Bake until golden about 15 min.
(Be sure to watch the puffing action!)
8.) After baked use parchment paper to transfer pastry to a wire cooling rack and cool completely.
9.) In bowl place 1 cup Heavy Whipping Cream and add 2 TBSP sugar. Using an electric mixer beat until stiff peaks form.
11.) Spread cream on pastry in an even layer
12.) Add raspberries
and MORE raspberries
Now Eat and enjoy!