Ingredients:

  • 8 oz (225g) cream cheese, softened
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) fresh raspberries
  • 2 tbsp (30g) apricot jam
  • 1 tsp (5ml) lemon juice
  • 1 sheet (approx 250g) frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp (15ml) water

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Unfold the puff pastry on a lightly floured surface and cut it into 14 equal rectangles.
  3. Place the rectangles on the baking sheet and use a knife to lightly score a border 1/2 inch from the edge without cutting all the way through.
  4. In a small bowl, beat the softened cream cheese, sugar, and vanilla until velvety and smooth.
  5. Spoon about 1 tablespoon of the cream cheese mixture into the center of each pastry rectangle, spreading it within the scored border.
  6. Press 2-3 fresh raspberries firmly into the cream cheese filling.
  7. Whisk the egg and water together. Brush the edges of the pastry with the egg wash for a deep mahogany shine.
  8. Bake for 12-15 minutes or until the edges are puffed and a rich golden brown.
  9. Heat the jam and lemon juice in the microwave for 15 seconds until liquid.
  10. While the tarts are hot, gently brush a thin layer of the jam mixture over the raspberries to create a glossy sheen.