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Raspberry-Mascarpone Freeform Tart

Raspberry-Mascarpone Freeform Tart

“My guests were all asking me for the recipe,” one reader tells us of our easy yet elegant raspberry mascarpone freeform tart.

By Rose HattabaughOctober 13, 2020

  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

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.

Ingredients
  • 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

Heat the oven to 425°F with a rack in the upper-middle position. Line a rimmed baking sheet with kitchen parchment; place the pastry on top. In a bowl, toss the raspberries and 2 tablespoons sugar. In another bowl, whisk the mascarpone, egg, vanilla, salt and remaining 2 tablespoons sugar. With a paring knife, score a 1-inch frame around the edge of the pastry, then poke holes in the pastry with a fork, avoiding the border. Spread the mascarpone mixture inside the border; scatter the raspberries on top. Bake until the pastry is golden brown, 20 to 25 minutes. Serve warm or at room temperature.

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