Raspberry, Mint & Pistachio Crumb Tart – a delicious recipe with Pastry, Egg, Sugar, Icing Sugar, Fresh Raspberries, Cru00e8me Frau00eeche. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 350 degrees F. Using a rolling pin, roll out the puff pastry (use half of the box) into a rectangle and trim the edges with a pizza cutter. Place on a parchment paper lined baking sheet. Brush the pastry with beaten egg and sprinkle with granulated sugar. Bake the puff pastry for 12-15 minutes, or until golden brown. Remove from oven.
2
2. Using a small saucepan, mix half a cup of the raspberries with the icing sugar and simmer over medium-low heat until combined. Mash the berries a bit with the back of a fork. Remove from heat and cool. Meanwhile, mix the creme fraiche and brown sugar until combined.
3
3. Spread the creme fraiche mixture over the puff pastry and drizzle the raspberry sauce over top. Top with the remaining whole raspberries, some torn mint leaves and some crushed pistachios. Dust with icing sugar.
122
kcal
Calories
3
g
Fat
23
g
Carbs
3
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 boxes Puff Pastry (14-17 Ounce Box), 1 whole Egg, Lightly Beaten, 1 Tablespoon Granulated Sugar, 2 Tablespoons Icing Sugar, Plus More For Dusting, and more.
Yes, Raspberry, Mint & Pistachio Crumb Tart 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.
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