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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)
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