Thursday, September 10, 2026
Raspberry Cream Cheese Tarts - Utah Shakespeare Festival
Utah Shakespeare Festival–Style Raspberry Cream Cheese Tarts
Makes about 12 square tarts
Pastry Dough (Sturdy, Slightly Sweet)
This is firmer than pie crust so it holds its shape.
Ingredients
2½ cups all-purpose flour
½ cup granulated sugar
¾ tsp salt
1 cup (2 sticks) cold unsalted butter, cubed
1 large egg
2–3 tbsp ice water
Instructions
- Whisk flour, sugar, salt.
- Cut in butter until coarse crumbs form.
- Beat egg with 2 tbsp ice water; mix in just until dough comes together.
- Add extra water only if needed.
- Divide into two disks, wrap, chill 45–60 minutes.
Cream Cheese Filling (Festival Style)
Not cheesecake — lighter and smoother.
8 oz cream cheese, softened
⅓ cup powdered sugar
1 tsp vanilla
½ tsp lemon zest (optional but brightens it)
Beat until smooth and fluffy. Set aside.
Raspberry Topping
You want it thick enough that it doesn’t run.
Option 1 (Most Authentic Texture)
- 1 cup raspberry preserves (seeded or seedless)
That’s it — they often use a thick jam-like topping.
Option 2 (Fresh Raspberry Version)
- 1½ cups raspberries
- 3 tbsp sugar
- 1½ tsp cornstarch
- 1 tsp lemon juice
Simmer 3–5 minutes until thickened. Cool before using.
Assembly (Key Step)
- Preheat oven to 375°F.
- Roll dough to about ⅛–¼ inch thick.
- Cut into 4–5 inch squares.
- Place on parchment-lined baking sheet.
- Add:
- 1–2 tbsp cream cheese filling in center
- 1 spoonful raspberry topping on top
- Fold all four corners inward toward the center (they may overlap slightly).
- Gently press corners so they stick.
Optional:
- Brush corners with egg wash.
- Sprinkle with coarse sugar.
Bake
Bake 18–22 minutes until:
- Corners are golden
- Bottom is lightly browned
- Filling is set
Cool 10–15 minutes.
Optional Finish (Very Festival-Like)
- Light dusting of powdered sugar
OR - Thin glaze: mix ½ cup powdered sugar + 1–2 tsp milk and drizzle lightly
Flavor Notes to Match the Real Thing
- Don’t overload with raspberry — cream cheese should still be noticeable.
- The pastry should be firm enough to hold in your hand.
- They’re best slightly warm or room temperature.
If you'd like, I can also give you the version scaled to a big batch (24–36 tarts) like they would make at the Festival.
how do they make the thick jam-like topping
Great question — that thick, glossy raspberry topping is almost certainly made like a bakery-style quick jam, not just straight preserves from a jar.
To get that Festival-style thick, holds-its-shape, doesn’t run everywhere texture, you want one of these two methods:
Method 1: Cornstarch-Thickened Raspberry Topping (Most Likely)
This gives you that smooth, shiny, stable topping that bakes beautifully.
Ingredients
- 2 cups raspberries (fresh or frozen)
- ½ cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat until berries break down (3–5 minutes).
- In a small bowl, mix cornstarch + water to make a slurry.
- Stir slurry into the raspberries.
- Cook 1–2 more minutes until very thick and glossy.
- Cool completely before using.
It should be:
- Thick like pie filling
- Not watery
- Able to sit in a spoon without running
This is ideal for tarts because it stays put when baked.
Method 2: Reduced Preserve Method (Very Close to Bakery Shortcut)
If you want something extremely close to what a high-volume kitchen might do:
- Start with high-quality raspberry preserves.
- Put 1½ cups in a saucepan.
- Simmer gently 5–7 minutes to reduce slightly.
- If needed, whisk in ½–1 teaspoon cornstarch slurry.
- Cool before using.
This gives that intense raspberry flavor + thicker consistency.
How Thick Should It Be?
When you drag a spoon across the pan:
- It
Utah Shakespeare Festival–Style Raspberry Cream Cheese Tarts
Makes about 12 square tarts
Pastry Dough (Sturdy, Slightly Sweet)
This is firmer than pie crust so it holds its shape.
Ingredients
2½ cups all-purpose flour
½ cup granulated sugar
¾ tsp salt
1 cup (2 sticks) cold unsalted butter, cubed
1 large egg
2–3 tbsp ice water
Instructions
- Whisk flour, sugar, salt.
- Cut in butter until coarse crumbs form.
- Beat egg with 2 tbsp ice water; mix in just until dough comes together.
- Add extra water only if needed.
- Divide into two disks, wrap, chill 45–60 minutes.
Cream Cheese Filling (Festival Style)
Not cheesecake — lighter and smoother.
8 oz cream cheese, softened
⅓ cup powdered sugar
1 tsp vanilla
½ tsp lemon zest (optional but brightens it)
Beat until smooth and fluffy. Set aside.
Raspberry Topping
You want it thick enough that it doesn’t run.
Option 1 (Most Authentic Texture)
- 1 cup raspberry preserves (seeded or seedless)
That’s it — they often use a thick jam-like topping.
Option 2 (Fresh Raspberry Version)
- 1½ cups raspberries
- 3 tbsp sugar
- 1½ tsp cornstarch
- 1 tsp lemon juice
Simmer 3–5 minutes until thickened. Cool before using.
Assembly (Key Step)
- Preheat oven to 375°F.
- Roll dough to about ⅛–¼ inch thick.
- Cut into 4–5 inch squares.
- Place on parchment-lined baking sheet.
- Add:
- 1–2 tbsp cream cheese filling in center
- 1 spoonful raspberry topping on top
- Fold all four corners inward toward the center (they may overlap slightly).
- Gently press corners so they stick.
Optional:
- Brush corners with egg wash.
- Sprinkle with coarse sugar.
Bake
Bake 18–22 minutes until:
- Corners are golden
- Bottom is lightly browned
- Filling is set
Cool 10–15 minutes.
Optional Finish (Very Festival-Like)
- Light dusting of powdered sugar
OR - Thin glaze: mix ½ cup powdered sugar + 1–2 tsp milk and drizzle lightly
Flavor Notes to Match the Real Thing
- Don’t overload with raspberry — cream cheese should still be noticeable.
- The pastry should be firm enough to hold in your hand.
- They’re best slightly warm or room temperature.
If you'd like, I can also give you the version scaled to a big batch (24–36 tarts) like they would make at the Festival.
how do they make the thick jam-like topping
Great question — that thick, glossy raspberry topping is almost certainly made like a bakery-style quick jam, not just straight preserves from a jar.
To get that Festival-style thick, holds-its-shape, doesn’t run everywhere texture, you want one of these two methods:
Method 1: Cornstarch-Thickened Raspberry Topping (Most Likely)
This gives you that smooth, shiny, stable topping that bakes beautifully.
Ingredients
- 2 cups raspberries (fresh or frozen)
- ½ cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat until berries break down (3–5 minutes).
- In a small bowl, mix cornstarch + water to make a slurry.
- Stir slurry into the raspberries.
- Cook 1–2 more minutes until very thick and glossy.
- Cool completely before using.
It should be:
- Thick like pie filling
- Not watery
- Able to sit in a spoon without running
This is ideal for tarts because it stays put when baked.
Method 2: Reduced Preserve Method (Very Close to Bakery Shortcut)
If you want something extremely close to what a high-volume kitchen might do:
- Start with high-quality raspberry preserves.
- Put 1½ cups in a saucepan.
- Simmer gently 5–7 minutes to reduce slightly.
- If needed, whisk in ½–1 teaspoon cornstarch slurry.
- Cool before using.
This gives that intense raspberry flavor + thicker consistency.
How Thick Should It Be?
When you drag a spoon across the pan:
- It should leave a trail for a second before closing.
- It should mound slightly on a spoon.
- It should NOT drip thinly.
If it’s too thin → cook 1–2 minutes longer.
If too thick → add 1 teaspoon water at a time.Pro Tip for That Festival Texture
After it cools:
- Stir it smooth.
- Spoon about 1 tablespoon over cream cheese.
- Don’t spread to edges — it thickens more while baking.
If you'd like, I can also show you how to make it ultra-smooth (no seeds, glossy like commercial bakeries) — which is probably closest to the exact Festival look.
leave a trail for a second before closing. - Whisk flour, sugar, salt.
- It should mound slightly on a spoon.
- It should NOT drip thinly.
If it’s too thin → cook 1–2 minutes longer.
If too thick → add 1 teaspoon water at a time.
Pro Tip for That Festival Texture
After it cools:
- Stir it smooth.
- Spoon about 1 tablespoon over cream cheese.
- Don’t spread to edges — it thickens more while baking.
If you'd like, I can also show you how to make it ultra-smooth (no seeds, glossy like commercial bakeries) — which is probably closest to the exact Festival look.
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