Raspberry and Almond Tart

Raspberry and Almond Tart

Raspberry and Almond Tart

Raspberries go really well with a number of ingredients, however almonds have to be one of the best.
This is a simple tart, easy to make with commercial butter-puff pastry, and it tastes so good it may just become a favourite!  Great for a fancy brunch, served as a dessert or just for a treat.

It is possible to make this with frozen berries, just make sure they are not too wet or the pastry will not puff up enough.

Raspberry and Almond Tart4 sheets of high quality ready-made butter puff pastry
200 grams fresh raspberries
100 grams almond meal
100 grams flaked almonds
4 tablespoons icing sugar, and a little for dusting
Juice of half a lemon
2 tablespoons Amaretto
3 tablespoons butter
Pinch of cinnamon or nutmeg
1 egg, whisked

Pre-heat the oven to 220°C

In a small bowl combine the butter with the icing sugar and whip together well.  Add the almond meal and the Amaretto, then add the cinnamon and lemon juice.  Set aside. 

  
On a flat baking sheet, lay out a layer of baking paper.
Place one sheet of puff pastry onto the baking sheet.  Spread about ½ tablespoon of the butter and sugar mixture onto the top of the pastry sheet, then add another sheet of pastry.
Cut the 2 remaining sheets of pastry into 2inch strips.

Baste the four sides of the pastry with the beaten egg, then build up layers of the pastry strips around the edges, interweaving the strips at the corners and gently pressing them down to seal.
Once all sides are built up, add the remaining butter and sugar mix to the centre of the tart, spreading it evenly over the pastry base.  Sprinkle over the flaked almonds and press then gently into the butter base.

Using a sharp knife, cut the edges of the tart at regular intervals all the way around the edge, this allows more air to escape the pastry and ensures you will have lovely, high sided and crisp pastry edges.
Baste the edges of the pastry with the remaining beaten egg, add the raspberries to the centre of the tart and sprinkle over a little extra icing sugar.
Bake in a hot oven for 15 minutes – keep an eye on it though, it can burn quickly. 

If the pastry seems to be cooking too quickly reduce the oven temperature to 200°C to complete the cooking.  Do not undercook this tart – the pastry should be deeply golden and extremely crisp.

 Raspberry and Almond Tart

Serve with a little vanilla ice-cream, cream or fresh vanilla yoghurt, dusted with icing sugar.