This quick puff pastry tart filled with nutty frangipane, stone fruits and berries will be sure to send your guests away happy.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 rolls store-bought puff pastry, thawed according to package directions
- 1/4 cup (56 grams) unsalted butter, room temperature
- 1/4 cup (50 grams) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup (72 grams) almond flour
- 2 tablespoons (16 grams) all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 3 cups (750 milliliters) berries, cherries and/or small dice or thinly sliced apples, pears, peaches, etc.
- Fresh lemon juice, optional
- 2 tablespoons sliced almonds, optional
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- Vanilla ice cream or whipped cream, optional
Instructions
- For the tart: Arrange your oven rack to the lowest position and heat to 400 degrees F. Line a sheet pan with parchment paper.
- Unroll the puff pastry sheets and stack on top of each other. Roll out in an approximately 12-to14-inch square and transfer onto the parchment-lined pan. Dock the pastry by piercing it with the tines of a fork about a dozen times. Set aside in the fridge while you prepare the frangipane filling and fruit.
- Beat together the butter and sugar in a medium bowl. Beat in the egg, vanilla and almond extract. Add in the almond flour, all-purpose flour, salt and cinnamon and stir just to combine.
- Retrieve the pastry from the fridge and spread the frangipane overtop leaving about a 1/2-inch (1-centimeter) border all the way around.
- For the fruit: If not baking the tart immediately, to stop the fruit from browning, toss the fruit with a little lemon juice before assembling. Arrange the fruit on top in an even layer and scatter the almonds overtop if using. Stir together the sugar and cinnamon in a small bowl and sprinkle evenly over the fruit. You can prep the tart up to this point up to 1 day before baking. Then simply cover the prepared tart with plastic and store in the fridge until ready to bake.
- Bake the tart until golden brown and crisp and the fruit is tender, 25 minutes or if desired, you can keep baking the tart for up to 40 minutes for a deeper golden color.
- Allow the tart to cool slightly or fully to room temperature and serve with vanilla ice cream or whipped cream, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 210 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 15 g |
| Protein | 4 g |
| Cholesterol | 38 mg |
| Sodium | 77 mg |