Raspberry puff pastry tart
I have found some gluten-free puff pastry in the supermarket, so I thought I’d try it out. Also, I needed to use up some raspberry jam I’d made the other day, so I came up with this super easy Raspberry puff pastry tart recipe. To my surprise the gluten-free pastry was quite nice! Obviously you can use normal puff pastry, either the buttery or dairy-free version (which can be ready-rolled too). But do make your own jam for this recipe – it’s very easy, takes just 10 minutes – follow thisquick raspberry jam recipe>>
Ingredients
Method
- Follow the link above and make instant raspberry jam. Let it cool. (This you can do days ahead.)
- Preheat the oven to 200°C.
- Lightly whisk the egg in a small bowl.
- Roll out the puff pastry to 3mm thickness. Roll the borders inwards to create a dent.
- Put the tart onto a non-stick or lined baking sheet.
- Using a pastry brush, brush the borders with the egg mixture. ( If you’re using gluten-free pastry, prick the base all over with a fork.)
- Spoon the raspberry jam over the base, spread it out up to the border. Scatter the fresh raspberries on top.
- Bake for about 20 minutes, until the pastry puffs up and is golden brown.
- Let it cool, then cut it into 4 pieces.
- Serve with ice cream or thick vanilla custard. Alternatively, just sprinkle some icing sugar all over and serve.