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