Light, fresh, and bursting with juicy berries, this summer raspberry tart is the perfect warm-weather dessert. Flaky puff pastry, sweet whipped cream, and fresh raspberries make every bite taste like sunshine.
You will need:
1 package frozen puff pastry
1 lb 10 oz fresh raspberries (about 6½ cups)
⅓ cup sugar (about 2.8 oz)
Brandy or liqueur of your choice
¾ cup heavy whipping cream
Instructions:
Thaw the puff pastry and place it in a buttered and floured baking dish. The pastry should extend slightly above the edges of the dish. Prick the dough all over with a fork, cover it with dried beans or uncooked rice to prevent it from puffing too much, and bake in a preheated oven at 425°F for about 15 minutes.
When the pastry is golden, remove the beans or rice and let it cool. Clean the raspberries and place them in a large bowl. Sprinkle with sugar and drizzle with a few tablespoons of brandy or liqueur. Let them sit for a short while.
Place the baked puff pastry crust on a serving platter, spread a thick layer of whipped cream over it, and decorate with the macerated raspberries. Spoon the raspberry syrup over the entire tart before serving.
