Raspberry Puff Pastry Tart

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Portmeirion for AGA Large Baking Tray
Portmeirion for AGA Large Baking Tray
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Filigree Mirror Tray

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Serves 6 - 8; easily doubled to serve a crowd

Possibly the quickest, easiest and most delicious dessert to have come out of my AGA.


350g - 400g puff pastry (ready made is ideal here, use the all butter one if you can)
500g fresh raspberries
60g caster sugar plus extra for sprinkling
600ml whipping cream
1/2 tsp vanilla essence (optional)
A little icing sugar for dusting
A large baking tray lined with bake o glide or greaseproof paper (or the paper the ready rolled pastry comes in) - the AGA cold plain shelf is ideal.


Roll out the pastry if needed and lay it on the tray. Lightly score a border 2cm in from the edge all the way round the pastry - this will create an edge for the tart. Sprinkle the centre with a few pinches of sugar and brush the edge with a little beaten egg. Bake in the AGA Roasting Oven for 15 - 20 mins until the pastry is risen and golden brown. Set aside to cool.

The cooked pastry can be stored in an airtight container for 24 hours at this point.

To finish the dessert, put the cream in a large bowl with the vanilla essence (if using) and whisk until softly whipped. Spread over the centre section of the pastry evenly.

Put half the raspberries in a bowl along with the remaining sugar and mash with a fork.

Spread over the cream. Top with the remaining raspberries and dust with a little icing sugar. Serve immediately or set aside for an hour or so in a cool place. This dessert can be fully assembled and chilled for up to 6 hours until needed.


Vary the fruit if you like - strawberries, blueberries, sliced peaches are all delicious. Add a few crushed meringues on top for an extra dimension.

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