Wild Raspberry Tart (with Mascarpone Cheese and Candied Almonds)

In a pie pan, spread out the puff pastry for the crust. With a pastry brush, brush on the egg. Cook the crust at 350ºF for 10-15 minutes until the crust is golden brown. Let the pie crust rest on the counter until cool, at least 30 minutes.

Mix together the honey, mascarpone and vanilla.

When the pie crust is cool, add the mascarpone topping. In a circle around the outer edge of the pie, make a ring of berries using all the berries. Inside the berry circle, make an inner ring of the candied almonds.

Let the pie sit in the fridge to chill for 30 minutes before serving.