Rustic Raspberry Tart with Ready-Made Puff Pastry
This quick raspberry tart is made from one sheet of puff pastry folded around sugared fruit.
This quick raspberry tart is made from one sheet of puff pastry folded around sugared fruit. The loose center keeps the berries visible while the folded rim catches their juices. Chill the shaped pastry briefly so it puffs well in the oven, and let the filling settle before slicing. It is closer to a rustic turnover than a set custard tart. Heat oven to 190°C (375°F); gently toss raspberries with sugar, vanilla sugar and cornstarch. Unroll puff pastry onto a lined tray, spoon fruit along its middle third, leaving a 3 cm border all around. Fold long sides over part of the berries and tuck ends to contain juices, leaving a center opening; brush exposed pastry with beaten egg.
Recipe card
Rustic Raspberry Tart with Ready-Made Puff Pastry
Equipment: Mixing bowls, measuring tools, scale and appropriate baking pan or appliance
Ingredients
Instructions
Fruit
Heat oven to 190°C (375°F); gently toss raspberries with sugar, vanilla sugar and cornstarch.
Shape
Unroll puff pastry onto a lined tray, spoon fruit along its middle third, leaving a 3 cm border all around.
Fold
Fold long sides over part of the berries and tuck ends to contain juices, leaving a center opening; brush exposed pastry with beaten egg.
Bake
Bake 25 to 30 minutes until pastry is well puffed and deep golden and fruit is bubbling.
Cool
Rest at least 15 minutes to let juices thicken before slicing into six pieces.
How to tell when it is ready
Rest at least 15 minutes to let juices thicken before slicing into six pieces.
Tips
- Heat oven to 190°C (375°F).
- Unroll puff pastry onto a lined tray, spoon fruit along its middle third, leaving a 3 cm border all around.
- Fold long sides over part of the berries and tuck ends to contain juices, leaving a center opening.
- Bake 25 to 30 minutes until pastry is well puffed and deep golden and fruit is bubbling.
Troubleshooting
- If juice leaks, seal end folds more firmly.
- If center is soggy, bake until pastry beneath fruit is golden.
Substitutions
- Use safely thawed frozen berries, draining excess liquid.
- Use another all-butter ready-rolled pastry sheet.
Variations
- Use blackberries instead of raspberries.
- Add finely grated lemon zest to filling.
Serving suggestions
- Serve with vanilla ice cream.
- Add a spoonful of plain yogurt.
- Offer with tea.
- Dust lightly with icing sugar.
Make ahead
Prepare the measured ingredients in advance. Refrigerate covered up to 2 days; reheat in oven to restore crispness.
Storage
Refrigerate covered up to 2 days; reheat in oven to restore crispness.
Food safety
Wash berries and bake the egg-brushed pastry fully; chill leftovers promptly.
Frequently asked questions
How do I know folded raspberry puff pastry tart is ready?
Rest at least 15 minutes to let juices thicken before slicing into six pieces.
How should I store folded raspberry puff pastry tart?
Refrigerate covered up to 2 days; reheat in oven to restore crispness.
Serve with vanilla ice cream. Refrigerate covered up to 2 days; reheat in oven to restore crispness.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.