Add a creepy confection to your Halloween menu with a quick and easy recipe that transforms store-bought puff pastry into individual desserts. These sweet treats are filled with fresh raspberries and then topped off with sprinkle-studded spiders for the ultimate addition to your spooky soiree.
Swap ideas: You can use a large glass or small bowl in place of the circular cookie cutter. Also, you can make the spiders with melted chocolate if you are unable to find candy melts at your local grocery store or craft store.
- 1 (17.3-oz) package frozen puff pastry (2 sheets), thawed
- All-purpose flour
- 1/2 cup raspberry jam
- 1½ cups raspberries
- 1 large egg
- 1 tablespoon milk
- 1½ cups brown or black candy melts (See notes)
- 16 candy eyes
- Black sprinkles
- Pastry bag or sealable plastic bag
1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
2. Unfold each sheet of puff pastry onto a lightly floured work surface then using a rolling pin, gently roll atop the pastry to seal the perforations. Using a 4-inch circular cookie cutter, cut out circles and transfer them to the baking sheets, spacing them about 2 inches apart. (See notes.)
3. Lightly score a circular border inside each circle about 1/4-inch from the edge then prick the centers several times with a fork. Add about 1 tablespoon of jam into the center of each circle and spread it until it reaches the scored edge. Top the jam with 3 to 4 raspberries.
4. In a small bowl, whisk together the egg with the milk then brush the egg wash around the edges of each circle. Bake the tarts for 13 to 15 minutes until they’re golden and puffed. While the tarts bake, make the edible spiders.
5. Line a baking sheet with parchment paper then melt the candy melts per the package instructions. Add the candy melts to a piping bag or sealable plastic bag, snip off the tip and then pipe the shapes of spiders onto the parchment paper. Immediately add the candy eyes and sprinkles. Refrigerate the spiders for 5 to 10 minutes or until they have fully hardened.
6. Remove the tarts from the oven then transfer them to a cooling rack to cool completely.
7. Use an offset spatula to release the spiders from the baking sheet. Place the spiders on top of the cooled tarts and serve immediately.