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Meyer Lemon Raspberry Tart

10 INGREDIENTS • 10 STEPS • 40MINS

Meyer Lemon Raspberry Tart

Recipe

4.0

2 ratings
A gorgeous tart combining the sweet and tangy flavors of meyer lemon and raspberry. So easy to assemble and perfect for any special occasion. You’ll get rave reviews from your guests.
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A gorgeous tart combining the sweet and tangy flavors of meyer lemon and raspberry. So easy to assemble and perfect for any special occasion. You’ll get rave reviews from your guests.
author_avatar
Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/

40MINS

Total Time

$2.07

Cost Per Serving

Ingredients

Servings
4
us / metric
Puff Pastry
1
Puff Pastry
Cream Cheese
115 g
Cream Cheese, softened
Crème Fraîche
115 g
Crème Fraîche
Granulated Sugar
65 g
Granulated Sugar
Granulated Sugar
2 tsp
Granulated Sugar
Just Jan’s® Meyer Lemon Curd
80 g
Just Jan’s® Meyer Lemon Curd
Fresh Raspberry
250 g
Fresh Raspberries
Just Jan’s® Seedless Raspberry Spread
4 Tbsp
Just Jan’s® Seedless Raspberry Spread
Powdered Confectioners Sugar
to taste
Powdered Confectioners Sugar
Egg
1
Egg

Nutrition Per Serving

VIEW ALL
Calories
503
Fat
28.7 g
Protein
6.3 g
Carbs
55.6 g
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author_avatar
Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/

Cooking Instructions

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step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Roll out Puff Pastry (1) on a lightly floured surface to a 10 x 11 rectangle. Transfer to a parchment lined baking sheet.
step 2 Roll out Puff Pastry (1) on a lightly floured surface to a 10 x 11 rectangle. Transfer to a parchment lined baking sheet.
step 3
Brush edges of the pastry sheet with a bit of water. Fold over all four sides to form a lip.
step 3 Brush edges of the pastry sheet with a bit of water. Fold over all four sides to form a lip.
step 4
Poke holes all over the center of the tart shell with a fork.
step 4 Poke holes all over the center of the tart shell with a fork.
step 5
Beat an Egg (1) with a splash of water. Brush the entire tart with an egg wash and sprinkle with Granulated Sugar (2 tsp).
step 5 Beat an Egg (1) with a splash of water. Brush the entire tart with an egg wash and sprinkle with Granulated Sugar (2 tsp).
step 6
Bake the tart for about 15 to 20 minutes, until golden brown.
step 6 Bake the tart for about 15 to 20 minutes, until golden brown.
step 7
While tart shell is cooling. Use a hand mixer to combine the Cream Cheese (115 g) and Crème Fraîche (115 g) and cream. Add Granulated Sugar (65 g) and Just Jan’s® Meyer Lemon Curd (80 g). Mix until smooth and combined.
step 7 While tart shell is cooling. Use a hand mixer to combine the Cream Cheese (115 g) and Crème Fraîche (115 g) and cream. Add Granulated Sugar (65 g) and Just Jan’s® Meyer Lemon Curd (80 g). Mix until smooth and combined.
step 8
Spread the creamy mixture on the cooled tart shell. Place Fresh Raspberries (250 g) on top of the cream cheese layer.
step 8 Spread the creamy mixture on the cooled tart shell. Place Fresh Raspberries (250 g) on top of the cream cheese layer.
step 9
Warm the Just Jan’s® Seedless Raspberry Spread (4 Tbsp) and drizzle over the raspberries.
step 9 Warm the Just Jan’s® Seedless Raspberry Spread (4 Tbsp) and drizzle over the raspberries.
step 10
Finish with a sprinkling of Powdered Confectioners Sugar (to taste).
step 10 Finish with a sprinkling of Powdered Confectioners Sugar (to taste).
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