Nigel Slater, food writer and author of Ripe, uses fresh summer raspberries in his easy tart recipe.
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Ingredients
- 1 frozen puff pastry sheet
- 1 c. heavy cream
- 2 tbsp. sugar
- 1 c. raspberries
Directions
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- Step 1Preheat oven to 400 degrees F. Unfold puff pastry on a parchment-lined baking pan. With a knife, score a 3/4-inch border around pastry. Transfer to oven and bake until puffed and golden, about 15 minutes. Using parchment, transfer pastry to a wire rack to cool completely, about 15 minutes.
- Step 2In a medium bowl, using an electric mixer set on medium speed, beat cream and sugar together until stiff peaks form. Spread whipped cream on pastry in an even layer, up to scored border. Dot with berries.
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