Raspberry-Almond Puff

Be the first to rate this recipe »
Recipe photo

Raspberry-Almond Puff

Be the first to rate this recipe »
Published prior to 2008

This will remind you of a fine European pastry-without all the work!

Crust
1/2 cup (1 stick) soft butter
3 tablespoons sugar
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup almond flour or finely ground almonds
1/2 teaspoon salt
1 tablespoon water

Filling
1/2 cup marzipan or almond paste
1/2 cup raspberry or apricot jam
2 tablespoons Signature Secrets(tm) Culinary Thickener or flour

Top
1 cup water
1/2 cup (1 stick) butter
1 1/4 cups King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
1 teaspoon almond extract and/or 3 drops bitter almond oil
3 large eggs

Icing
1 cup glazing sugar or confectioners' sugar
3 to 4 tablespoons heavy cream or 2 to 3 tablespoons milk
1 teaspoon vanilla or 1/4 teaspoon almond extract
toasted sliced almonds, optional garnish

Crust: Combine all of the crust ingredients and pat into a 9- to 10-inch quiche pan or pie pan (at least 1 1/4 inches deep), pressing the dough up the sides of the pan. Bake in a preheated 425°F oven for 6 minutes, to set the crust. Remove from the oven.

Filling: Pat or roll the marzipan into an 8-inch circle and place in the crust. Mix the jam with the thickener and spread over the marzipan.

Top: In a large saucepan, bring the water and butter to a rolling boil. Add the flour and salt all at once, stirring vigorously until the mixture comes together in a ball. Place in a mixing bowl and add the extract; beat for several minutes to cool slightly. Add the eggs one at a time, beating well after each addition. Spread the sticky mixture over the jam, being sure to reach the edges of the pan; or pipe it with a star tube. Bake the puff in a preheated 425°F oven for 30 minutes. Reduce the oven heat to 350°F, and bake for an additional 30 to 35 minutes, until the topping is golden brown all over. Remove from the oven and let cool; the top will collapse somewhat.

Icing: Mix the sugar with the cream and extract. Drizzle over the tart, then sprinkle with the toasted almonds.
Yield: 1 tart, 10 to 11 servings.

Nutrition per serving (1 slice, 129g): 430cal, 23g fat, 6g protein, 49g total carbohydrate, 28g sugar, >1g dietary fiber, 105mg cholesterol, 290mg sodium.