On the drive home from work last night, I remembered that I had a container of raspberries that I bought this weekend and still hadn’t used up!! I haven’t baked in a month or two – and thought I’d get back into it to bring something yummy into work today for my team. We moved into a new cube neighborhood yesterday and thought it would be nice for a “cube warming.” I ran to Publix and picked up some dough and some mascarpone cheese and got to work.

I sliced it up like pizza because it was the easiest way to serve it… I think that next time I’ll make a rectangle version… and maybe two or three of them so everyone can have seconds and thirds… it was a big hit!

• One package of New Pillsbury Crescent Recipe Creations Dough
• 1 package of fresh raspberries
• 3-4 large spoonfuls jar mango preserves
• Handful of crushed walnuts
• 1 large egg
• 3 oz mascarpone cheese (more or less 1/3 of an 8oz container)
• Powdered sugar for presentation

1. Preheat oven to 350F.
2. Grease a cookie sheet with
3. Open up the dough and carefully stretch out to full size. At this point I reshaped my dough into a circle to give it a more rustic feel – but the next time I make it, I want to see if it yields more as a rectangle.
4. Using a soft spatula or the back of a spoon, spread mascarpone cheese liberally over the dough, getting up to 2 cm away from the edge.
5. On top of mascarpone layer, spread another reasonably thick layer of mango preserves, still leaving the small 2 cm border around the edges.
6. Take a handful of raspberries and smoosh them up a bit in your fingers and distribute evenly over the dough. Mmmm…. smooshy.
7. Fold the edges of the dough up and over about 1cm over onto the filling. This isn’t like a pie – so don’t worry about making it look symmetrical. Uneven edges equal one shabby chic tart. Haha!
8. Sprinkle the crushed walnuts over the top of the tart.
9. Beat the egg in a bowl and using a brush, lightly coat the crust with an egg wash.
10. Set in oven and bake for around 15 minutes. Check the tart after 10 minutes just to be safe. It is fully cooked when the crust has turned a deep golden brown color.
11. Let cool and serve at room temperature with a sprinkle of powdered sugar and some fresh berries on the side.