• Thaw one sheet of puff pastry either on the counter at room temp for about 30 minutes or several hours in the refrigerator.
• Preheat the oven to 400° and line a baking sheet with parchment paper.
• Sprinkle about a tablespoon of flour onto a smooth surface. Unroll the puff pastry then using a rolling pin, press into an approximately 10 x 12″ rectangle.

  Transfer the puff pastry to the prepared baking sheet then using a fork poke holes throughout the pastry to keep it from puffing up too much.
• Use a paring knife to score a 1″ border around the edge of the pastry being careful not to cut through the dough.
• In a small bowl whisk the egg and 1 tablespoon of water together then brush the border of the tart with the egg wash.
• Spread the Nutella over the remaining puff pastry and bake 12-15 minutes or until the crust is golden brown.

Raspberry Sauce:

• Whisk the cornstarch and water together in a small saucepan until the cornstarch is dissolved.
• Add raspberries, granulated sugar and lemon juice over medium heat, stirring and gently breaking up the raspberries. Bring to a boil then reduce heat and simmer 2-3 minutes stirring occasionally.
• Slice into serving size pieces, top with raspberry sauce and a few fresh raspberries then dust with powdered sugar.