Meyer Lemon Raspberry Tart

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Puff Pastry

1/2 cup

Cream Cheese , softened

1/2 cup

Crème Fraîche

1/3 cup

Granulated Sugar

1/2 Tbsp

Granulated Sugar

1/3 cup

Just Jan’s® Meyer Lemon Curd

2 cups

Fresh Raspberries

1/4 cup

Just Jan’s® Seedless Raspberry Spread

to taste

Powdered Confectioners Sugar

1

Egg

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 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 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 7

While tart shell is cooling. Use a hand mixer to combine the Cream 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 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) .