Active Time

　　10 min

　　Total Time

　　1 hr (includes thawing)

　　

Ingredients

Makes 1 serving

　　1 sheet puff pastry (from a 17 1/4-oz package), thawed

　　3 tablespoons crème fraîche

　　2 teaspoons granulated sugar

　　3 oz raspberries (1/2 cup)

　　Confectioners sugar for dusting

　　

Step 1

Put oven rack in upper third of oven and preheat oven to 400°F.

　　

Step 2

Unfold pastry sheet and cut a 3-inch square from pastry with a sharp knife (reserve remaining pastry for another use).

　　

Step 3

Bake pastry square on an ungreased baking sheet until golden brown, 15 to 20 minutes. Transfer pastry to a rack and cool completely, then cut pastry horizontally into 2 layers. Stir together crème fraîche and granulated sugar until sugar is dissolved.

　　

Step 4

Just before serving, put bottom half of pastry on a plate and top with crème fraîche and raspberries, letting some berries spill onto plate. Cover with top half of pastry and dust with confectioners sugar.

　　Cooks' note:

　　Thawed pastry keeps, wrapped first in wax paper and then in plastic wrap, chilled, 2 days.