With spring finally here among us, my taste buds are already leaping to summer as all kinds of berries show up at the market. I recently made this puff pastry tart for friends, and decided it was the perfect spring (or summer) dessert. The puff pastry can be made or purchased, the filling is simple to whip together, and the fresh berries placed strategically on top make for a beautiful presentation. It’s a simple, yet elegant, way to celebrate these wonderful warm months.

What You Need

Inspired by Martha Stewart’s Pies + Tarts Book

Store bought puff pastry is fine, but look for one that is made with real butter verses palm or soybean oil. (Homemade puff pastry is a lot of work, but worth the effort!)

• 1 sheet of puff pastry
• 1 large egg, lightly beaten (for the egg wash)
• 6 ounces raspberries
• Cream cheese filling (recipe follows)

Directions

Lightly flour your work surface, and gently roll out the puff pastry into a 9-inch square. Using a pizza wheel (or knife), cut 1-inch strips from each side of the square and set aside (you will have four strips total). Dough squares will end up being about 7 x 7 inches. Transfer the square to a parchment lined sheet pan.

Using a fork, pierce the puff pastry square all over. Moisten the dough edges with the egg wash, being very careful not to let any drip down the sides (this can hinder the puff pastry from rising). Lay the reserved 1-inch strips over the edges of each square so they line up exactly, overlapping at the corners, and trimming them as necessary. Brush the tops of each strip with the egg wash, again being careful not to let any drip down the sides. Refrigerate the puff pastry for 30 minutes.

Preheat the oven to 400, and bake the puff pastry until brown and puffed, about 15 minutes. Using an offset spatula, press down on the center of the pastry, leaving the borders puffed up. Return to the oven, and bake 10-12 minutes more. Transfer the tart to a wire rack to cool, and press down the center again if needed. Let the tart cool completely before filling.

When the tart has cooled, filled with the cream cheese filling, and then top with the fresh raspberries.

Ingredients: Cream Cheese Filling

Adapted from America’s Test Kitchen

• 4 ounces cream cheese, room temperature
• 4 tablespoons sugar
• 1 teaspoon vanilla
• A good pinch of salt
• 1 cup heavy cream
• A tablespoon of your favorite liquor would be delicious in here, too: hazelnut, amaretto, bourbon…

In the bowl of a standing mixer fitted with a whisk attachment, whip the cream cheese, sugar, vanilla, and salt on medium-high until light and fluffy (1-2 minutes). Reduce the speed to low and add the heavy cream in a slow, steady stream. Once the cream is incorporated, increase the speed to medium-high again and beat until the mixture holds stiff peaks, 2-3 minutes.