Nothing lifts my spirits like ripe, red raspberries, and this free-form tart shows them off in the manner they deserve. Rather than fitting the dough into a pan, I cut the pastry into a rectangle and create a border that will hold in the filling. The filling is a mixture of mascarpone and my Easy Lemon Curd, a combination that makes this taste a bit like cheesecake. Arrange the raspberries in a pretty pattern over the top and then dust it with confectioners’ sugar right before serving. Other berries would work as well, including strawberries, blueberries, or blackberries (or a combination!).
Makes 6 to 8 servings
1 Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
2 On a lightly floured work surface, roll out the puff pastry to about ⅛ inch thick. Cut it into a 10 x 12-inch rectangle.
3 Place the pastry on the prepared baking sheet. With a sharp knife, lightly cut a ½-inch border all the way around, without cutting all the way through the pastry. Imagine you are creating a frame around the pastry. Using a fork, prick the pastry all over inside the border to stop it from puffing up during baking. Brush the entire tart with the egg wash.
4 Bake for 12 to 15 minutes, until golden brown. If the center puffed up during baking, press it back down with your hand. Set aside to cool completely.
5 In a medium bowl, combine the mascarpone, granulated sugar, and lemon curd. Beat with a handheld electric mixer or by hand until smooth.
6 Carefully spread your lemon mixture over the center of the cooled tart crust. Arrange the raspberries neatly over the filling.
7 To serve, dust generously with confectioners’ sugar and cut into slices. This is best eaten the same day, but leftovers can be stored in the refrigerator, covered, for up to 24 hours.