Came up with this recipe to use up some things I had available. Everyone loved it!
Nice vibrant colors, a flaky crust, tangy lemon and the sweet sour bite of the fresh ripe raspberries!
Bake in Convection oven at 400 degrees until golden brown less than 20 minutes usually.
Makes 6 servings.
1 Package frozen puff pastry, use 1 sheet (or make 2 tarts doubling the ingredients).
1 jar 10.5 oz. Trader Joes Lemon Curd
1 6 oz. basket fresh raspberries
1 egg, beaten slightly
Let puff pastry defrost as directed, then roll out slightly on a floured cutting board.
Be certain to flour the rolling pin slightly also! Place defrosted pastry on parchment lined baking sheet.
Apply enough egg wash to moisten the full surface of the dough.
Fold the pastry along the border creating a 1″ border around the entire edge of the pastry.
Tap the pastry down slightly at the border so the edge will remain adhered and create a pastry shell.
Make small slits every 1/2″ in the inner portion of the pastry for steam to release as the pastry bakes.
Using a small paring knife, cut the puff pastry 2/3 of the way through along the border so the the pastry rises separately from the center of the tart shell.
Bake as directed on the package of the puff pastry or until the pastry is a golden to medium brown. If the center is poofed up, just tap it down with a clean folded dish towel (so you don’t get a steam burn). Transfer the baked tart shell to a cooling rack until it cools completely.
Place the cooled tart shell on the baking sheet again and smear an even 1/4″ layer of the lemon curd (with a spatula) into the inner portion of the pastry to all exposed areas, except the border.
Set the raspberries on top of the lemon curd… and you are ready to serve.