Raspberry Puff Pastry Tart

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 167.5
  • Total Fat: 10.0 g
  • Cholesterol: 18.5 mg
  • Sodium: 71.5 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.5 g

View full nutritional breakdown of Raspberry Puff Pastry Tart calories by ingredient

Number of Servings: 10


    1 puff pastry sheet, thawed
    .25 cup raspberry preserves
    .25 cup of raspberry (thawed frozen or fresh)
    1 egg for egg wash


Preheat oven to 375. Line baking sheet with parchment paper.

Roll out thawed pastry sheet until very thin and a larger rectangle than what you started with. Cut pastry sheet in half.

On one half, spread raspberry preserves, leaving 1/2 inch border around pastry sheet clean. Sprinkle raspberries over preserves.

With the remaining half of the pastry sheet, fold in half lengthwise and cut slits about 1/2 inch apart on the folded side. Unfold, then brush with egg wash.

On the sheet with preserves, brush egg wash on the clean parts of the dough. Move the sheet with slits (egg wash side up) on top of the jam covered sheet and pinch the edges together. Wrap and let chill in the fridge for 30 minutes.

After pastry is chilled, move to baking pan and bake at 375 for 30 minutes or until golden brown.

Serving Size: Makes 10 inch wide slices

Number of Servings: 10

Recipe submitted by SparkPeople user SHRINK_CYCLING.

TAGS:  Desserts |