If there’s one thing I’m very likely to have in my freezer, it’s a pack of ready-rolled puff pastry. And especially so during the warmer months, when I can use it for quick sweet or savoury tarts, be it a casual midweek bake or a fancier dinner party dessert. Layering texture is key, and here we’ve got crisp pastry; soft, slightly chewy at the edges frangipane; a crunchy demerara sugar crust; a silky mascarpone topping and squidgy raspberries.Raspberry, cardamom and mascarpone tartPrep 10 min
Cook 50 min
Serves 8320g sheet ready-rolled puff pastry2 large eggs, 1 beaten to make an egg wash
80g unsalted butter, softened
100g caster sugar
