top of page
  • Writer's pictureDiana Brandt

Recipe: Raspberry Dorothy's Creamery Tarts

I made these for Valentine's Day and posted about them on IG stories but it was requested that I post the full on recipe. These are pretty easy, again, if I can make them and they taste good, then basically anybody can make them. I'm in no way super skilled at cooking or baking but I feel like I do a pretty good job for me. The second batch of these I did properly, the first one I added too much cheese because I LOVE cheese and can you ever have too much? Yes, on these dainty little pastry sheets you can have too much and it'll weigh things down and leak stuff all over your trays.

Also, these would be great on any occasion. If you were having a couple people over for dinner, or maybe need an appetizer for a party. You can also switch up the fruit and the spread and any soft cheese will work, I used Dorothy's Creamery Cheese, which you can order online, or find at your local supermarket.


  • 1 tablespoon salted butter, at room temperature

  • 2 cups fresh raspberries

  • 2 tablespoons brown sugar

  • 1/4 teaspoon ground cinnamon

  • 2 sheets (1 box) frozen puff pastry, thawed

  • 2 containers of Dorothy’s Comeback Cow (leave the rind on)

  • 1/3 cup strawberry preserves

  • 1 egg, beaten

  • coarse sugar, for sprinkling

  • fresh thyme, for serving


1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the butter, raspberries, brown sugar, and cinnamon.

3. Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with about 1 teaspoon strawberry preserves, leaving a 1/4 inch border. Top with thin slices of Dorothy’s Comeback Cow. I cut the cheese across and then broke them in half and places about 3 on each one. I made sure these were thin because when I did thicker slices, the cheese went everywhere and weighed down the pastry. Then mound the raspberries over the cheese, push down a little to make sure they don’t roll off the cheese.

4. Fold the edges of the pastry inward to enclose the cheese. Brush the edges of pastry with beaten egg and sprinkle with coarse sugar.

5. Transfer to the oven and bake for 15-20 minutes or until the pastry is golden and the cheese melted. Top with fresh thyme.

bottom of page