Best Raspberry-Mascarpone Freeform Tart

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

Frozen puff pastry makes it possible to bake an easy but elegant freeform tart at a moment’s notice. We roll the thawed pastry into a 10-by-14-inch rectangle before topping it and baking. By using fruits and ingredients with complementary flavors, we keep these simple desserts fresh and bright.

Fresh, juicy raspberries find a perfect match in creamy, lightly sweetened mascarpone cheese. You can use cream cheese in place of the mascarpone, but make sure it’s at room temperature so it combines easily with the egg and sugar.

1 SHEET FROZEN PUFF PASTRY, THAWED AND ROLLED INTO A 10-BY-14-INCH RECTANGLE

2 PINTS RASPBERRIES

4 TABLESPOONS WHITE SUGAR, DIVIDED

¾ CUP (170 GRAMS) MASCARPONE CHEESE OR ROOM-TEMPERATURE CREAM CHEESE

1 LARGE EGG

½ TEASPOON VANILLA EXTRACT OR ALMOND EXTRACT

PINCH OF KOSHER SALT

OPTIONAL GARNISH: POWDERED SUGAR

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

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