Raspberry Tart

Ingredients:
Store bought pastry sheet
Egg
Raspberries
Sugar
Whipping Cream
Pure Vanilla Extract


Directions:
Thaw the Pastry sheet according to package directions (note: the picture above is one Pastry sheet cut in half) ~ Place a bowl and mixing tool in the freezer for Whipping Cream later on ~ Break one Egg and whisk with a fork to make an egg wash ~ With a pastry brush, lightly cover the surface of the Pastry sheet with the Egg wash ~ Bake for 15 minutes or until golden at 375° ~ Remove from oven and let cool on a grated rack ~ In a sauce pan, add 1 cup of fresh or frozen Raspberries and 1/2 cup of Sugar (no liquid is necessary as the Raspberries will produce enough liquid of their own) ~ Slowly bring to a boil and then turn heat to low ~ Simmer for approximately 15 minutes ~ Set aside and wait until Raspberries have reached room temperature ~ Remove chilled bowl and mixing tool from the freezer ~ Add Whipping Cream, 2 tbsp. of Sugar and 1 tbsp. of Pure Vanilla Extract to the bowl and begin to whisk ~ Cream should be a thick consistency but be mindful not to over whisk as it will turn into butter ~ Once the Pastry and Raspberries are at room temperature, spread the Raspberries on top of Pastry and add Whipped Cream.  Sapore!