Raspberry And Blueberry Almond Tart
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F
2
Cut a 3/4-inch wide strip off each side of the pastry and reserve
3
Roll out the pastry sheet on a lightly floured work surface to a 10-inch square and transfer to a sheet pan or cookie sheet
4
Brush the edges of the square with the egg
5
Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet
6
You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls
7
Overlap the strips at the corners, stretching them, if necessary, to complete the walls of the box
8
Brush the border with the egg
9
Pierce the center of the pastry all over with fork
10
Bake until the pastry is golden brown, about 20 minutes
11
Transfer to a rack and cool completely
12
Using an electric mixer, beat the cream to soft peaks
13
With the mixer still running, gradually add the sugar and continue to beat to stiff peaks
14
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
15
Using a large spatula, fold in the nuts
16
Spoon the cream mixture into the prepared pastry crust
17
Arrange the berries over the cream
18
Sift the cocoa powder over and serve
19
Note: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes)
20
Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well