Festive Cherry & Raspberry Tart Recipe

Preheat the oven to 375°F (190°C).

Roll out the puff pastry onto a parchment-lined baking sheet.

In a medium bowl, combine the cherries, raspberries, granulated sugar, cornstarch, and almond extract. Mix well.

Spoon the fruit mixture onto the center of the puff pastry, leaving a 2-inch border around the edges.

Fold the edges of the puff pastry over the fruit, pleating as you go to create a rustic tart shape.

Brush the edges of the puff pastry with the beaten egg wash.

Bake for 30 minutes, or until the pastry is golden brown and the fruit is bubbling.

Remove from the oven and let cool for 10 minutes before transferring to a serving platter.

Dust with powdered sugar and serve warm or at room temperature.