Preheat oven to 425 degrees F (220 degrees C).
Roll out 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.
Beat an Egg (1) with a splash of water. Brush the entire tart with an egg wash and sprinkle with Granulated Sugar (2 teaspoon).
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 (4 ounce) and Crème Fraîche (4 ounce) and cream. Add Granulated Sugar (1/3 cup) and 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 (1 pint) on top of the cream cheese layer.
Warm the Just Jan’s® Seedless Raspberry Spread (1/4 cup) and drizzle over the raspberries.
Finish with a sprinkling of Powdered Confectioners Sugar (to taste).