Raspberries are the sweetest as summer dwindles down, so I find myself picking up more right before Fall starts rolling into town. I like to throw them into my breakfast cereals or on top of yogurt, but when I’m feeling a little fancy I sometimes roll up my sleeves and make a winning dessert. This recipe for Raspberry, Mint, and Pistachio Tart is so delicious and light and doesn't require too much prep time, which is great especially when you have company coming over. Hope you enjoy!
1 sheet puff pastry
1 egg, lightly beaten
1 tbsp. granulated sugar
1/2 cup creme fraiche
3 tbsp. brown sugar
2 1/2 cups raspberries
2 tbsp. pistachios, finely chopped
1 small bunch mint leaves
2 tbsp. icing sugar
Preheat oven to 350 degrees.
Using a rolling pin, roll out half the puff pastry into a rectangle and trim the edges. Place on a parchment sheet-lined baking sheet.
Brush the pastry with beaten egg and sprinkle with granulated sugar.
Bake the puff pastry for 12-15 minutes, or until golden brown. Remove from oven.
Using a small saucepan, mix half a cup of the raspberries with the icing sugar and simmer until combined. Mash up a bit with the back of a fork. Remove and cool.
Meanwhile, mix the creme fraiche and brown sugar until combined.
Spread the creme fraiche mixture over the puff pastry and drizzle the raspberry sauce over top.
Top with the remaining whole raspberries, some torn mint leaves and some crushed pistachios and enjoy
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