Name: Raspberry Valentine Pie
Prep time: 20 min
Cook time: 20 min
Ingredients: 8 sheets frozen butter puff pastry, defrosted; 1 egg; 2 tablespoons granulated sugar; 5 tbsp raspberry marmalade; 1 (preferably organic) lemon zest grated and juice squeezed; 300g mascarpone; 3 tbsp lemon curd; icing sugar (if necessary); 600g raspberries

Sweets

February 12, 2014

Raspberry Valentine Pie

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You want to celebrate Valentines day? And surprise your love with a lovely pie… but… out of time? Within 40 minutes you will be able to serve this one! Unless you decide to make you own lemon curd, that you can use for this pie and more. You won’t regret doing this…

This pie might be a bit much for the 2 of you (eating it the day after is really not a good idea). You could invite friends… -ehh yeah I know it’s for Valentines Day- and celebrate love, life and friendship?! Why not. Celebrate Valentine’s Day (LOVE LOVE LOVE) every ‘single’ day ;)!

Raspberry Valentine Pie

February 12, 2014

by Marleen

Category Sweets

Serving Size

Prep Time

20 minutes

Cook Time

20 minutes

Ingredients

8 sheets frozen butter puff pastry, defrosted
1 egg
2 tablespoons granulated sugar
5 tbsp raspberry marmalade
1 (preferably organic) lemon zest grated and juice squeezed
300g mascarpone
3 tbsp lemon curd
icing sugar (if necessary)
600g raspberries

Instructions

Preheat the oven to 180 ° C.
Lay the puff pastry sheets together. Roll out the dough on a thin?floured surface into a rectangle of 20-25 cm. Place the dough on a lined baking sheet. Fold the edges up to 1 ½ inches back, so you get slightly higher edges. Prick the bottom with a fork frequently, so the dough rises pretty evenly. Brush with beaten egg and sprinkle with granulated sugar. Bake 20 minutes in the bottom middle of the oven until it is nicely golden and cooked through. Allow to cool.
Heat the raspberry jam with 2 tbsp lemon juice.
Sieve this mixture (add 1-2 tbsp warm water if it is too thick).
Stir the mascarpone with lemon curd, the rest of the lemon juice and lemon zest. Season with additional powdered sugar.
Spoon the cream mixture into the crust and divide smoothly. Add the raspberries and pour the strained jam evenly over the pie. Allow to set and serve.