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Milk Street Recipe
Cookish
Milk Street Bowtie Raspberry-Mascarpone Freeform Tart

Raspberry-Mascarpone Freeform Tart

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45 minutes 25 minutes active

Raspberry-Mascarpone Freeform Tart

6 Servings

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.

6

Servings

45 minutes

25 minutes active

1 sheet frozen puff pastry, thawed and rolled into a 10-by-14-inch rectangle
2 pints raspberries
4 tablespoons white sugar, divided
¾ cup (170 grams) mascarpone cheese OR room-temperature cream cheese
1 large egg
½ teaspoon vanilla extract OR almond extract
Pinch of kosher salt
Optional garnish: Powdered sugar
Ingredients
  • 1

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

  • 2

    pints raspberries

  • 4

    tablespoons white sugar, divided

  • ¾

    cup (170 grams) mascarpone cheese OR room-temperature cream cheese

  • 1

    large egg

  • ½

    teaspoon vanilla extract OR almond extract

  • Pinch of kosher salt

  • Optional garnish: Powdered sugar

Directions
In the store
Reviews
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!

Best,
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!

Best,
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.

Best,
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!