Raspberry Crème Fraîche Puff
['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']
Put oven rack in upper third of oven and preheat oven to 400°F.
Unfold pastry sheet and cut a 3-inch square from pastry with a sharp knife (reserve remaining pastry for another use).
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.
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.
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