Preheat the oven to 220°C, fan 200°C, gas 7.
Unroll the pastry on a baking tray – make sure you leave the baking paper that comes with the roll. Prick all over with a fork and cover with a sheet of baking paper and another baking tray. Bake for 15-20 minutes until almost cooked.
Meanwhile, pour the apple or orange juice over the raspberries and leave to soak for 10 minutes. Cream the butter and icing sugar together in a large bowl, beat in the quark, then the crème fraîche, lemon zest and juice.
When the raspberries are ready, place two-thirds of them in a separate bowl, and mash the remaining one-third and their juice with a fork. Mix them into the whole raspberries.
Take the pastry out of the oven and remove the top layer of baking paper. Brush the pastry with the egg then return to the oven. Bake for a further 5 minutes, until golden, then remove from the oven, transfer to a wire rack and leave for 40 minutes to cool completely.
Spread the cream cheese mixture over the pastry. Top with the raspberries and serve at once.