Tasty treat! And again, so pretty!
~ Puff pastry
~ 2 Tbsp. raspberries
~ 2 Tbsp. granulated sugar
Roll out pastry to 11 inch round. Place onto parchment lined baking sheet. Sprinkle pastry with 1 Tbsp. of sugar. Place raspberries close together in concentric circles starting in middle of pastry. Leave about 1 1/2 inch border around edges. Gently fold the edges of the pastry up and over the filling, pleating as necessary, being careful not to squash the raspberries. Sprinkle the remaining 1 tablespoon of sugar over the raspberries.
Bake the tart in a preheated 450F oven for about 20 minutes or until the pastry is golden brown. Dust with powdered sugar if desired. Serve with vanilla ice cream or softly whipped cream.