2 1/2 Oz. Cream cheese, room temperature
1 Tbsp. Swerve Granulated sugar
1/4 Tsp. Pure vanilla extract
Splash Almond extract
1 Tsp. Fresh lemon juice
3 Tbsp. Raspberry preserves or 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
1/4 Cup Confectioner’s sugar
1/2 Tsps. Lemon juice
3) In a separate bowl, mix the raspberry preserves or jam, berries, and cornstarch. Put the bowl to the side.
6) 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.
NOTES: Puff pastry tarts have got to be one of the most delicious and versatile items on my menu. They are so easy to make and work in both sweet and savory recipes. In this raspberry puff pastry tart, I’m using a mix of fresh berries and preserves to top my cream cheese mixture. I often serve these as a brunch menu item, but they are perfect for dessert too. I like them warm out of the oven and recommend that you eat them shortly after making them. You want that pastry crisp and the cheese and berries warm.
To get started with this recipe, you’ll want to thaw your puff pastry. You can do this overnight in the refrigerator or let the pastry sit on the kitchen counter for about 40 minutes to thaw. You will all be using 2/3 of one pastry sheet. Use the remaining pastry for another recipe. For other ideas, check out my 8 Recipes Using Store Bought Puff Pastry post.
Using the fold lines as your guide, use a sharp knife to cut along one fold line. Use the 2/3 section of the pastry. Place it on a lightly floured kitchen counter or board and using a rolling pin, gently roll the pastry to smooth out the other fold line. Using that line as a guide, cut in half and then cut each half again creating four equal rectangles. Put them on a parchment paper lined baking sheet.
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 preserves, fresh berries and cornstarch. Top the cream cheese mixture with equal amounts of the raspberry mix.
Put in the oven and bake for 20 – 25 minutes until the raised puff pastry is golden brown and crisp.
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: