Puff Pastry Raspberry Almond Tarts
The puff pastry is baked separate from the raspberries in this recipe. It keeps longer and doesn't get soggy with the berries because it is assembled just prior to serving.
INGREDIENTS | SERVES 6 to 8
- 1 (10″ × 15″) sheet of frozen puff pastry
- ½ cup sugar
- ½ cup almonds, sliced
- 2 pints fresh raspberries
- Sugar to taste
- 1 cup heavy cream, whipped
Preheat oven to 400°F.
Cut semi-thawed puff pastry in half to make 2 tarts. Place each pastry on a baking sheet. Prick center of pastry with the tines of a fork.
Sprinkle ¼ cup sugar on each pastry. Then press ¼ cup sliced almonds into each pastry, leaving a ½-inch border.
Bake for about 15 minutes, until pastry has puffed and is golden brown. Remove from oven and lightly press center down.
Rinse and pick through raspberries when ready to serve. Pour 1 pint raspberries in each tart. Sprinkle with sugar to taste. Serve with whipped cream.
Frozen Puff Pastry
Often overlooked by the home cook, frozen puff pastry is so handy to have. Making puff pastry from scratch requires several days of preparation, so opt for the frozen. Simply take it out of the freezer and let it partially thaw. Assemble your dessert, bake, and voila! A dessert worthy of the King of France.
