Using a sharp paring knife, score each rectangle around the perimeter about ¼ inch from the end. This will rise during the baking to create a nice rim to enclose the filling. Use a fork to stab the pastry inside the rim several times. This will help keep the pastry from puffing too much during the bake.
Make your egg wash by mixing your egg yolk with water. Brush the egg wash on the exterior of each rectangle with a pastry brush. This will make the borders nice and brown and shiny when baked.
In a bowl mix the cream cheese, sugar, vanilla and almond extract and lemon juice. Smash it with a fork and eventually transition to a whisk to get it nice and smooth. Divide the mixture evenly among the four prepared pastry squares. Put in the middle and spread right to the scored border you created.
In another bowl, gently mix the raspberry jam, fresh berries and cornstarch. Top the cream cheese mixture with equal amounts of the raspberry mix. Note that I make my own sugar free raspberry jam but I have seen it in some super narkets It is easy to make, so why not make it yourself?
While the puff pastry tarts bake, make your icing. In a small bowl, mix the confectioner’s sugar and lemon juice to create a pourable icing. Mix until smooth.
When the pastry is done, remove from the oven and let cool about 10 minutes. While cooling slightly, add a tablespoon of the jam with a splash of water in a small bowl. Microwave for 15 seconds and stir with a fork. This will loosen up the jam and make it easier to brush on the cooked pastries. While still warm, brush a glaze of the raspberry mix over the warm fruit. It will get the fruit nice and shiny.
Move the tarts to a rack sitting over a baking sheet covered with parchment paper. This will make cleanup a breeze. It is now time to drizzle the icing over the tarts. Using a fork or spoon, drizzle the icing back and forth over the pastries. Let set for a minute or two.
Serve these on a platter or individual plates and enjoy. They are best eaten right away. Don’t let them sit more than a couple of hours because the bottom will get soggy.
Did you like this brunch recipe? Be sure to try some of my other puff pastry favorites:
Pea, Lemon and Mint Ricotta Tarts
Raspberry Puff Pastry Tarts
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2/3 Sheet frozen puff pastry, thawed
- 2 1/2 Oz. Cream cheese, room temperature
- 1 Tbsp. Lakanto Monkfruit Sweetener
- 1/4 Tsp. Pure vanilla extract
- Splash Almond extract
- 1 Tsp. Fresh lemon juice
- 3 Tbsp. Sugar-free Raspberry jam plus more for brushing on top
- 6 Oz. Fresh raspberries
- 1 1/2 Tsp. Cornstarch
- 1 Large egg yolk plus a splash of water
DRIZZLE
- 1/4 Cup Lakanto Powdered Monkfruit sugar replacement
- 1/2 Tsps. Lemon juice
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- To make the cream cheese filling, whisk together the softened cream cheese, sugar, extracts, and lemon juice until smooth. You can also use a hand mixer. Set it aside.
- In a separate bowl, mix the raspberry preserves or jam, berries, and cornstarch. Put the bowl to the side.
- Unfold the thawed puff pastry and lay it flat onto a floured board or kitchen counter. You are only using 2/3 the sheet so cut right along the fold line and remove 1/3. Save for another use. Gently roll it out with a rolling pin just until the seams are smooth. Cut along the folder line and then again across the middle of both pieces creating four even rectangles.
- Transfer the pastry onto a baking tray covered with parchment paper. Space them so they have room to expand and puff up. Use a knife to score a 1/4-inch border around the outside. This allows the edges to rise and create a pretty border. Don’t cut all the way through. I also use a fork to dock the middle of the pastry. This will help it not rise like the edges.
- To create an egg wash, mix the egg yolk with a splash of water. Using a pastry brush, brush the edges (rim) with the egg wash. This helps the edges turn golden brown when baking.
- Place a heaping tablespoon of the cream cheese filling into the center of each Danish. Spread the filling right to the score lines around the edges of the pastry.
- Top that with the berries filling the space.
- Bake the pastry on the middle rack of the oven for 20-25 minutes, until golden brown.
- When done and while they are still warm on the baking sheet, brush the tops with a little extra fruit spread. I put a tablespoon of the preserves and a splash of water in a small dish and stir. Put in the microwave for 15 seconds to loosen it up. Then, just brush it on top of the cooked fruit. It will make it shine.
- Transfer the pastry to a rack to cool completely.
- Next, whisk the confectioner’s sugar and lemon juice in a small bowl. You want the consistency of a pourable icing. With a fork, drizzle this over the pastry in a zig-zag pattern. Serve on a platter or on individual plates and enjoy!
