Puff-Pastry Fruit Tart with Almond Cream – a delicious recipe with pastry sheets, egg, almond paste, whipping cream, apricot jam, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F.
2
Cut 3/4-inch-wide strip off each side of pastry and reserve.
3
Roll out pastry square on work surface to 9 1/2-inch square.
Bake until pastry is golden brown about 25 minutes.
9
Meanwhile, blend almond paste and cream in processor until almost smooth.
10
Spoon almond filling into center of tart and spread evenly.
11
Bake 5 minutes.
12
Transfer to rack and cool.
13
Melt jam with ginger in heavy small saucepan over low heat, stirring frequently.
14
Arrange fruit decoratively atop tart.
15
Brush jam glaze over fruit.
16
Cut tart into squares and serve.
220
kcal
Calories
19
g
Fat
6
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 17 1/4-ounce package (1 sheet) frozen puff pastry sheets, thawed, 1 egg, beaten to blend (glaze), 1 7-ounce package almond paste, 3 tablespoons whipping cream, and more.
Yes, Puff-Pastry Fruit Tart with Almond Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
