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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>>
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 39 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 block of puff pastry can be gluten free
  • 4-5 Tbsp quick raspberry jam
  • 1 handful of raspberries
  • 1 egg
  • Icing sugar

Method
 

  1. Follow the link above and make instant raspberry jam. Let it cool. (This you can do days ahead.)
  2. Preheat the oven to 200°C.
  3. Lightly whisk the egg in a small bowl.
  4. Roll out the puff pastry to 3mm thickness. Roll the borders inwards to create a dent.
  5. Put the tart onto a non-stick or lined baking sheet.
  6. 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.)
  7. Spoon the raspberry jam over the base, spread it out up to the border. Scatter the fresh raspberries on top.
  8. Bake for about 20 minutes, until the pastry puffs up and is golden brown.
  9. Let it cool, then cut it into 4 pieces.
  10. Serve with ice cream or thick vanilla custard. Alternatively, just sprinkle some icing sugar all over and serve.