| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
- 1 egg, beaten to blend
- 3/4 cup whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons amaretto liqueur
- 1/4 cup sliced almonds, toasted and coarsely crumbled
- 2 (6-ounce) baskets fresh raspberries
- Unsweetened cocoa powder, for dusting
Instructions
- Preheat the oven to 400 degrees F.
- Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
- Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
- NOTE: You can use any fruit that’s in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 210 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 3 g |
| Cholesterol | 60 mg |
| Sodium | 32 mg |
Reviews
soooooooooooooo good I loved it strawberry’s very good too also you can use almond extract instead of the amaretto liqueur .
This dessert is so tasty and pretty. I’ve made it so many times I no longer need to refer to the recipe. What I love about it also is that it’s not a huge portion so if I have dinner for four or six of us, it’s a perfect size and always gets eaten right then. I try to limit my dessert intake to special occasions and this way, I don’t have leftover dessert that’ll tempt me.
This has become my go to desert. I have substituted almond extract for Amaretto for those kids/pregnant friends with great success. I also have modified it to make it low protein for a PKU diet and my boys love it.
I used puff pastry shells instead and I used Chambord instead of Amaretto. Great!
Very easy but not worth the minimal effort. It was boring and the chocolate on top ruined the pretty look of the raspberries.
I had this Raspberry Almond tart at a baby shower and it was a big hit. A very light dessert and wonderful flavor.
So easy and delicious. It was flaky and buttery. I’ll try it with apricot preserves next time.
This was a crowd pleaser. To make the process a little easier I used a whipped cream from the grocery store.
I made this dessert for my Italian boyfriend, who is extremely picky and does not care for desserts. He loved it and asked me to make this for him again. The puff pastry is light and flaky and the dessert is so easy to make. It looks wonderful and tastes as good as it looks. It keeps well in the fridge for leftovers too. 🙂
I enjoyed this recipe–esp since it was so simple, looks good and tastes great. plus friends oohed over the presentation!