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Frozen puff pastry makes it possible to bake an easy but elegant freeform tart at a moment’s notice. We roll the thawed pastry into a 10-by-14-inch rectangle before topping it and baking. By using fruits and ingredients with complementary flavors, we keep these simple desserts fresh and bright.
Fresh, juicy raspberries find a perfect match in creamy, lightly sweetened mascarpone cheese. You can use cream cheese in place of the mascarpone, but make sure it’s at room temperature so it combines easily with the egg and sugar.
25 minutes active
sheet frozen puff pastry, thawed and rolled into a 10-by-14-inch rectangle
tablespoons white sugar, divided
cup (170 grams) mascarpone cheese OR room-temperature cream cheese
teaspoon vanilla extract OR almond extract
Pinch of kosher salt
Optional garnish: Powdered sugar