Can you believe how fast the summer is flying by.  There is a limited number of summer days left, so it is time to hurry up and enjoy those summer fruits.  One of the best parts of summer is all the fresh fruit that is so widely available.  Raspberries have got to be one of my top favs of summer fruit.  So when I saw this Crushed Raspberry Tart I knew I was going to be trying it.  It definitely does not disappoint.

A sweet and delicate puff pastry crust, sweetened cream cheese filling and topped with fresh raspberries, what’s not to love?  And to make it even better it is actually quite simple to make.  I hope you give this a try soon, I just know you are going to love it!

Crushed Raspberry Tart

Ingredients:

1 sheet frozen puff pastry dough, thawed
1 egg white, lightly beaten
1 Tbls. super fine sugar
2 cups raspberries
1 Tbls. powdered sugar

cream cheese filling:

1 8oz package cream cheese
1/2 cup whipping cream
1/2 cup brown sugar

Directions:

Preheat oven to 400. On a lightly floured surface gently roll out the pastry dough and trim to a 8 inch square. Cut 8 strips measuring 1/2 inch by 8 inches from the remaining pastry dough. Place the pastry square on a baking tray lined with parchment paper. Brush with egg white and place four of the strips around the edge to form a border. Brush the borders with egg white and place the remaining four strips on top. Prick the base with a fork.

Cover and refrigerate for 30 minutes. Sprinkle the pastry with the super fine sugar. Bake for 20 minutes or until golden. To make the cream cheese filling, beat the cream cheese, cream and brown sugar on medium speed until smooth.

Combine half the raspberries with the powdered sugar and crush lightly with a fork. Fold in the remaining raspberries. Spread the cream cheese filling over the cooled pastry base and spoon over the raspberries.  Serve immediately.

*Recipe adapted from Simple Essentials: Fruit by Donna Hay.