Rustic Raspberry Tart

Perfect with any summer fruit- berries, cut peaches, figs- the list goes on and on!

1 sheet frozen puff pastry, thawed and rolled into a 10-by-14-inch rectangle
1 pint raspberries
1/4 cup sugar
¾ cup mascarpone cheese or room-temperature cream cheese
2 large eggs (@vitalfarms )
2 teaspoon vanilla extract
Zest of 1 lemon
Pinch of kosher salt
Powdered Sugar for garnish

Heat the oven to 425°F with a rack in the upper-middle position.

Line a rimmed baking sheet with parchment and place the puff pastry on top.

In a bowl, whisk together the mascarpone, sugar, one egg, vanilla, lemon zest and salt. With a paring knife, score a 1-inch frame around the edge of the pastry, then poke holes in the pastry with a fork, avoiding the border. Spread the mascarpone mixture inside the border; scatter the raspberries on top. Whisk the remaining egg with a splash of water and brush the boarder of the puff pastry with the red wash. Bake until the pastry is golden brown, 20 to 25 minutes. Serve warm or at room temperature.