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Meyer Lemon Raspberry Tart

Meyer Lemon Raspberry Tart

1 sheet puff pastry (Dufour best) thawed still a bit cold

4 oz cream cheese softened

4 oz creme fraiche

(You could use 8 oz. of cream cheese instead of creme fraiche)

1/3 c. sugar + 2 tsp. for sprinkling crust before baking

1/3 c. Just Jan’s Meyer Lemon Curd

1 pint fresh raspberries

1/4 c. Just Jan’s Seedless Raspberry Spread warmed for drizzling on top of berries

Powdered sugar

Preheat oven to 425 degrees.  Roll out puff pastry on a lightly floured surface to a 10 x 11 rectangle.  Transfer to a parchment lined baking sheet.

Brush edges of the pastry sheet with a bit of water.  Fold over all four sides to form a lip.

Poke holes all over the center of the tart shell with a fork. Brush all over with egg wash and sprinkle with 2 tsp of sugar.

Bake for about 15 to 20 minutes, until golden brown.

While tart shell is cooling.  Use a hand mixer to combine the softened cream cheese and creme fraiche and cream.   Add sugar and Just Jan’s Meyer Lemon Curd.  Mix until smooth and completely combined.

Spread on the cooled tart shell.  Place fresh raspberries on top of the cream cheese layer.

Warm the Just Jan’s Seedless Raspberry Spread and drizzle over the raspberries.


Finish with a sprinkling of powdered sugar.


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