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Raspberry-Mascarpone Freeform Tart

6 Servings

45 minutes 25 minutes active

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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.



45 minutes

25 minutes active


  • 1

    sheet frozen puff pastry, thawed and rolled into a 10-by-14-inch rectangle

  • 2

    pints raspberries

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Gisela H.
September 3, 2022
Tasty, quick, and easy dessert
I made this with the almond extract option, which I loved. Strong almond flavour. My pastry didn’t fully cook before the edges became too dark. This was probably because I used my convection setting, even though I had reduced the temperature by the usual 25 degrees. I’ll try it on the regular bake setting next time. Even with a light dusting of powdered sugar, the raspberries remained wonderfully tart. If you have a sweet tooth, you may want to add more sugar.
September 1, 2023
Puff pastry is the way to go! Love this tart as it’s so easy to make for a simple but elegant summer dessert. Haven’t tried it with peaches. What would you suggest… very thinly sliced? Cardamon extract .. maybe instead of cinnamon?
Patrick M.
October 20, 2022
Changing my review from 4 to 5. Definitely let pastry thaw over night regardless of what the box tells you. I had a really hard time rolling out of the first go around after only letting it thaw at room temp for 30 minutes. I've tried both Mascarpone and Philadelphia cream cheese, and I personally prefer the latter. Mascarpone was a bit runnier, but still worked out beautifully. I sugared the berries and also let them sit over night covered and refrigerated as the pastry was thawing. I feel this toned down the tartness of the berries without taking away their freshness in the final product. Don't toss too aggressively! Don't want the berries weeping too much. I put in tupperware and just gently rolled over a couple times to distribute the sugar, tumbler style.
Patrick M.
October 18, 2022
Very easy and delicious!
Really enjoyed this quick, easy, and elegant recipe. I do have a couple questions, however. I used puff pastry from the store and once thawed, I was having a heck of a time getting it to the proper dimensions. I ended up with a bit of filling and raspberries left over. I'm very happy with the result and knew from experience how much of the cheese and berries to add for it to work for my somewhat smaller square. Is there a brand specifically that you recommend for the puff pastry? Are some brands different dimensions to start with?
Diana L.

I made this last night from the Cookish book (I love this book). It was simple to make and delicious. My guests were all asking me for the recipe. Thank you for another simple and great recipe.

Daniele F.

Hi. When you poked it with a fork did you do it all over the inside? (I’m new to dessert. I also have Cookish and love it!)

Lynn C.

Hi Daniele -

You want to poke it about every 1/2-3/4" or so all over the interior of the rectangle. Don't poke the dough in the 1" border. Hope that helps!

The Milk Street Team

Lynn C.

Hi Daniele -

You want to poke it about every 1/2-3/4" or so all over the interior of the rectangle. Don't poke the dough in the 1" border. Hope that helps!

The Milk Street Team

Vicki N.

Could I use frozen fruit?

Lynn C.

Hi Vicki -

We wouldn't recommend using frozen raspberries since they tend to release a lot more moisture than fresh raspberries which may make the tart soggy.

The Milk Street Team

suzanne c.

This was delicious! Since I knew my kids would prefer it a bit sweeter, I added 4T of sugar to the cream cheese along with the 2T of sugar for the raspberries. This will become a staple!