Pastry Tart with Cream and Raspberries
A flaky pastry tart topped with fresh or frozen raspberries and whipped cream. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 packet puff pastry (frozen)
- 100 g Soft Butter
- 200 g raspberries (fresh or frozen)
- 40 g sugar
- 200 g whipping cream
- flour (for the work surface)
- baking paper (for the pan)
- powdered sugar (for dusting)
Instructions
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1.
Let the puff pastry thaw while laying it flat, then spread a layer of soft butter on one side and stack the layers, placing another layer without butter on top.
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2.
Roll out the dough on a floured surface to match the base of the pan, place the base on top and cut into a round shape.
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3.
Line the pan with baking paper, lay the pastry on it, and cut into 12 equal pieces. Sprinkle each piece with 1 tablespoon sugar, press lightly and poke several times with a fork.
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4.
Preheat the oven to 225 °C, place the pan on the bottom rack for 2 minutes, then move to the center and bake for 10–12 minutes until golden; remove and cool.
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5.
Whip the cream with remaining sugar until stiff, set aside 4 tablespoons for decoration. Spread half of the remaining whipped cream over six pastry pieces, top with raspberries up to 12 pieces, spread the second half and cover with the remaining pastry pieces. Use a piping bag with a large star tip to pipe the reserved cream, place the remaining raspberries on top and dust with powdered sugar before serving.
