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Meyer Lemon Raspberry Tart
Recipe

10 INGREDIENTS • 10 STEPS • 40MINS

Meyer Lemon Raspberry Tart

4
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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Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
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.
40MINS
Total Time
$2.07
Cost Per Serving
Ingredients
Servings
4
US / Metric
Puff Pastry
1
Puff Pastry
Cream Cheese
1/2 cup
Philadelphia Original Soft Cheese, softened
Crème Fraîche
1/2 cup
Crème Fraîche
Just Jan’s® Meyer Lemon Curd
1/3 cup
Just Jan’s® Meyer Lemon Curd
Just Jan’s® Seedless Raspberry Spread
1/4 cup
Just Jan’s® Seedless Raspberry Spread
Powdered Confectioners Sugar
to taste
Powdered Confectioners Sugar
Egg
1
Nutrition Per Serving
VIEW ALL
Calories
503
Fat
28.7 g
Protein
6.3 g
Carbs
55.6 g
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Meyer Lemon Raspberry Tart
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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 InstructionsHide images
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 (1/2 Tbsp).
step 5 Beat an Egg (1) with a splash of water. Brush the entire tart with an egg wash and sprinkle with Granulated Sugar (1/2 Tbsp).
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 Philadelphia Original Soft Cheese (1/2 cup) and Crème Fraîche (1/2 cup) and cream. Add Granulated Sugar (1/3 cup) and Just Jan’s® Meyer Lemon Curd (1/3 cup). Mix until smooth and combined.
step 7 While tart shell is cooling.  Use a hand mixer to combine the Philadelphia Original Soft Cheese (1/2 cup) and Crème Fraîche (1/2 cup) and cream.  Add Granulated Sugar (1/3 cup) and Just Jan’s® Meyer Lemon Curd (1/3 cup).  Mix until smooth and combined.
step 8
Spread the creamy mixture on the cooled tart shell. Place Fresh Raspberries (2 cups) on top of the cream cheese layer.
step 8 Spread the creamy mixture on the cooled tart shell. Place Fresh Raspberries (2 cups) on top of the cream cheese layer.
step 9
Warm the Just Jan’s® Seedless Raspberry Spread (1/4 cup) and drizzle over the raspberries.
step 9 Warm the Just Jan’s® Seedless Raspberry Spread (1/4 cup) 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).
Tags
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American
Brunch
Shellfish-Free
Vegetarian
Dessert
Spring
Summer
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