No need for a spoon or fork with these lovely packets of goodness, unless you want to impress your friends with your self- control. The combination of sweet meringue, tart lemon curd, and fresh raspberries surrounded by buttery flaky puff pastry is on point and delicious. In a nonreactive 2-quart saucepan, combine the whole eggs, eggs yolks, and sugar and whisk until well blended. Jump to Recipe These Lemon Raspberry Meringue Tarts are seriously good. I am secretly so proud of myself for exploring the sweet side of cooking, and branching out from my very beloved savory items! I predict much more baked goods in my future. Juice the lemons until you have 3/4 cups of juice. The sweetness of the raspberry preserve goes very well with the tartness of this fluffy lemon cream. Raspberries and lemon desserts are my favorite. Next time, try these easy molten lava cakes. Next, put a little raspberry jam in the bottom of each shell. Place the unbaked tartlet shells in their tins on a baking sheet. Then add the sugar, melted butter, good quality vanilla extract, and shredded coconut. The flavor of the cheese was still present though, and I am looking forward to using it again. Lemon cream puffs filled with raspberry preserve and topped with fresh raspberries. Preheat the oven to 375F (190C) Beat the eggs. I have never used mascarpone before and it was very interesting I prefer it in light doses as opposed to thickly layered on, so I used it pretty sparingly in this recipe. For this particular pastry, I chose to use the very visually pleasing combination of blueberries, raspberries, and mascarpone cheese. I think that the pastry was successful! This definitely will not be my last adventure using the buttery dough – now that I know how easy it is to bake (only about 17 minutes in the oven!), I am very excited to use it again, especially in a savory variation. Brush the pastry with some of the jam, then layer the peaches on the pastry making sure to overlap them slightly.ĥ) Toss the berries in any remaining flour and sugar mixture from the same bowl you had the peaches in, scatter them on top, and pop the whole thing in the oven for about 20 minutes or until golden brown and crispy around the edges.Ħ) Place the tart on a wire rack as soon as it comes out of the oven (parchment paper as well) to finish cooling completely before serving.This would probably be good for the fourth of july 1 pint fresh raspberries or fresh strawberries (about 2 cups) 8 leaves fresh mint. 3 squares (1 ounce each ) semi-sweet chocolate, melted. kosher salt 4 sticks cold unsalted butter, cut into 1-inch cubes 2 tsp. 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed.

1) Preheat your oven to 425 degrees, line a baking sheet with parchment paper and set aside.Ģ) Roll out the puff pastry on a lightly floured surface until it’s about an inch of so bigger on all 4 sides, place it on the prepared baking sheet making sure to shake off any excess flour from the bottom.ģ) Take a fork and pierce the center of the pastry, leaving out about an inch border all around (watch video for more clear instructions)Ĥ) In a large bowl, toss the peaches with the flour and sugar, set aside. For the quick puff pastry: 3 1/2 cups all-purpose flour 2 tsp.

Raspberry puff pastry tart