Raspberry Puff Pastry Tart. Puff pastry danish or raspberry danish pastry. Whatever you call this, this easy tart is sure to impress the guests on any occasions — crispy, buttery, flaky puff pastry tart makes an easy summer dessert.
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In my perfect world, it would be summer all the time. Lucky me. Growing up in Indonesia and now California makes every day feels like summer. Especially summer fruits which I got from my dad. He loved all kinds of berries, and Frederick loves them, too. So, when I spotted berries are in season, it’s hard to skip fresh berries, though we also have them frozen for our breakfast smoothie.
While we’re approaching the end of summer, I can’t think of a better way to celebrate summer nibbles other than turning these raspberries into a raspberry danish pastry. This easy raspberry puff pastry tart recipe is a perfect breakfast treat or dessert, and you’ll love this easy version that brings out the fantastic bright raspberry flavor with few ingredients.
Ingredients for an easy raspberry puff pastry tart
- frozen puff pastry
- ricotta cheese for cream cheese filling
- frozen raspberries or raspberry jam
- granulated sugar
- powdered sugar
- egg + egg yolk
Easy Raspberry Puff Pastry Tart recipe
I’m using store-bought frozen puff pastry. You can cut them into a rectangle with a sharp knife or using a circular cookie cutter. Score a line around it. Then, mix the raspberry filling with sugar. In a bowl, combine the ricotta cheese, egg, and powdered sugar. I’m not adding cream cheese mixture so you can skip that. Spread the ricotta filling then arrange the raspberries on top. Place each tart on a baking sheet covered in parchment paper or Silpat, then bake in the oven for 10-12 minutes or until golden brown. Let it rest at room temperature.
Can I replace ricotta cheese with cream cheese?
You bet. However, to make cream cheese danishes, you need to add lemon juice and vanilla to the cream cheese mixture.
Is this a summer recipe only?
Not at all. This raspberry puff pastry tart makes for a beautiful display and can be enjoyed anytime – even during the winter holidays. And guess what…you can replace raspberries with any other berries, too!
You won’t believe how quickly you can whip this little morning treats up. And even better, you can prepare them the night before, so you have a little pick-me-up in the morning, along with your morning coffee. Say Hello to these raspberry puff pastry tart. You are a beautiful thing!
Need more berries recipes?
- No-bake Vegan Chocolate Tart – Got a sweet tooth? Then this one is for you. Not only is this Chocolate Tart Vegan & Gluten-Free, but it is also made with only 9 healthy ingredients and takes less than 30 minutes to make!
- Blackberry Crumb Bars – These blackberry crumb bars are a favorite for the summertime. They are filled with fresh blackberries and topped with crumbly crumbs. So easy to make and perfect for your next gathering or party.
- Blueberry Peach Smoothie – No matter how you call this, it is a perfect way to beat the summer heat! This delicious blueberry and peach smoothie is a pretty, refreshing and energizing way to start the day!
- Raspberry Rose Basil Sparkling Shrub – This Raspberry Rose Basil Sparkling Shrub is the perfect summer drink! Packed with a variety of health benefits, it’s a lightly fermented herbal drink, that dances as you drink it.
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Puff Pastry Danish. Whatever you call this, this easy tart is sure to impress the guests on any occasions — crispy, buttery, flaky puff pastry tart makes an easy summer dessert.
- 1 sheet frozen puff pastry, thawed
- 1.5 cups ricotta cheese
- 1 teaspoon lemon juice
- 1 cup frozen raspberries, thawed
- 1 tablespoon granulated sugar
- 1/2 cup confectioners’ sugar
- 1 egg + 1 egg yolk
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Roll out the puff pastry. Cut using a circular cookie cutter or sharp knife, about 2.5-inches in diameter. Place each circle gently on a lined baking sheet.
- Score a line with a paring knife to create a crust around each puff pastry circle – about 1/2-inch from the edge.
- Combine raspberries with granulated sugar in a bowl.
- In a large bowl, whisk together ricotta cheese. lemon juice, 1/4 cup of confectioners’ sugar, and 1 egg. Spread the ricotta cheese mixture in the center of each puff pastry circle with an offset spatula. Then add 4-5 raspberries on each puff pastry.
- Brush the outer edge of each puff pastry with egg yolk. Sprinkle with the remaining confectioners’ sugar.
- Bake in the oven for 10-12 minutes, or until golden brown.