Raspberry Puff Pastry Tarts with Lemon Cream Cheese

Raspberry Puff Pastry Tarts with Lemon Cream Cheese are easy and look like a mouth-watering, million bucks! Buttery, flaky puff pastry with lemon zest infused cream cheese filling, all topped with juicy, fresh raspberries and baked to golden, flaky, juicy-berry perfection!

Prep Time15

Cook Time16

Course: Breakfast, Brunch, Dessert

Cuisine: American, French

Keyword: Raspberry Puff Pastry Tarts with Lemon Cream Cheese

Servings: pastries

Calories: 191kcal

Author: Jennifer Grissom

Ingredients

2 sheets pre-made (frozen) puff pastry ie Pepperidge Farm Puff Pastry
16 ounces raspberries, fresh
1 egg
1 tablespoon water
1 tablespoon sugar
1 tablespoon lemon juice, fresh squeezed.
1 tablespoon raspberry or strawberry jam, softened/heated optional
1 tablespoon lemon zest for garnish

Lemon Cream Cheese

8 ounces cream cheese, softened
1/3 cup sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 egg

Instructions

Thaw the puff pastry sheets in the packaging at room temperature for 40 minutes.
Preheat the oven to 425 degrees.
In a small mixing bowl, cream together the softened cream cheese and sugar until smooth. Add the vanilla and lemon zest and mix until combined.
Remove 1/4 cup of the cream cheese (without the addition of the egg) mixture to use as a drizzle later.
Add the egg to the lemon cream cheese mixture, and continue beating until combined.
Line 2 large baking sheets with parchment paper or use non-stick spray.
Gently unfold each sheet of puff pastry. Use a fingertip to smooth the fold lines.
Use a pizza slicer to cut along both of the fold lines creating 3 strips, and then cut once the other direction to create 6 rectangles from each sheet of puff pastry that are about 3" x 4"
Score each pasty with a knife about a 1/2" from the outside edge, making a rectangle inside of a rectangle, but not all the way through the pastry.
Whisk the other egg with 1 tablespoons of water and brush along the outer rectangle.
Smooth about 2 tablespoons of the cream cheese mixture to the edges of the interior pastry rectangle.
Very gently stir the fresh raspberries together with one tablespoon of lemon juice and 1 tablespoon sugar.
Place 6 raspberries upside down on the cream cheese on each pastry.
Bake for 16-20 minutes until golden brown.
Cool for 3-5 minutes.
Mix the reserved 1/4 cup of cream cheese mixture with 1-2 tablespoons half and half, cream, or milk.
Drizzle over the warm pastries and serve immediately. Garnish with lemon zest.
Optional: For glistening berries, brush with heated jam or jelly.

Notes

Best served warm and/or freshly baked.

Make ahead directions: These Raspberry Tarts can be made up to a day in advance, minus the drizzle, and stored in an airtight container. To serve, reheat in a preheated 425 degree oven for 5 minutes and then drizzle with the cream cheese icing.

Nutrition facts are approximate.

Nutrition