Description
This Raspberry Almond Puff Pastry Tart is a delightful and elegant dessert featuring a flaky puff pastry base topped with a rich almond cream and fresh raspberries. Perfect for any occasion, it combines the nutty flavor of almond with the tart sweetness of raspberries in a beautifully baked tart dusted with powdered sugar for a finishing touch.
Ingredients
Scale
Almond Cream
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1/2 teaspoon almond extract
Pastry & Topping
- 1 sheet of puff pastry, thawed
- 1 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Prepare the almond cream: In a mixing bowl, combine almond flour, granulated sugar, softened butter, egg, and almond extract. Mix well until you achieve a smooth, creamy consistency that holds together.
- Prepare the puff pastry: Preheat your oven to 375°F (190°C). On a baking sheet lined with parchment paper, lay out the thawed puff pastry sheet. Using a knife, score a 1-inch border around the edges, being careful not to cut all the way through. This will allow the edges to puff up during baking.
- Assemble the tart: Spread the prepared almond cream evenly inside the scored border of the puff pastry. Arrange the fresh raspberries on top of the almond cream evenly, pressing them down gently so they stick to the cream.
- Bake the tart: Place the tart in the preheated oven and bake for 25 to 30 minutes, or until the puff pastry is golden and puffed and the almond cream is set and lightly browned.
- Cool and garnish: Remove the tart from the oven and let it cool on a wire rack. Once cooled, dust the top lightly with powdered sugar if desired for an elegant finish.
- Serve: Slice and serve the tart as a delicious dessert or a special treat with tea or coffee.
Notes
- Make sure the puff pastry is properly thawed but still cold to achieve optimal puffing during baking.
- You can substitute fresh raspberries with other fresh berries like blueberries or blackberries if preferred.
- For added texture, sprinkle slivered almonds on top before baking.
- If you want a glossy finish, brush the baked tart lightly with warmed apricot jam.
- Keep leftovers refrigerated and consume within 2 days for freshness.
Keywords: Raspberry tart, almond puff pastry, almond cream tart, berry dessert, easy puff pastry dessert