This crowd-pleasing dessert is ideal for a Sunday afternoon tea. It keeps well for the next day too. Simply slice into portions and reheat in the oven for a minute or two and serve with mascarpone or vanilla ice cream.
Ingredients
Method
Ingredients
- 500g ready-made frozen puff pastry, thawed
- 285g unsalted butter
- 285g caster sugar
- 285g almond flour
- 3 free-range large eggs
- 5ml vanilla extract
- 160g raspberries
- 40g flaked almonds
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Method
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1Grease a Le Creuset 23cm Signature Round Skillet with baking spray. Lightly dust your work surface with flour and roll out the thawed puff pastry to 2mm thick. Cut out a round slightly larger than the outside of the skillet so that it hangs over slightly; it will shrink when baking (use the upper outer edge of your skillet as a guide). Place the circle of puff pastry on a tray and rest in the fridge for 30 minutes.
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2Preheat the oven to 180ºC fan-assisted. Once the pastry is chilled, place it into the greased skillet. Add a piece of baking paper into the skillet, fill with baking beans or rice, and blind bake for 45 minutes. Remove the paper and the beans and bake for 5 minutes uncovered. Remove from the oven and allow to cool.
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3Reduce the oven to 160ºC fan-assisted.
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4For the filling, melt the butter and transfer to a large bowl. Add the caster sugar and whisk until combined. Add the almond flour, eggs, and vanilla extract; mix well to combine. Spoon into the baked base and dot with the raspberries. Sprinkle with the flaked almonds and bake for 50-60 minutes until golden and baked through. Cover with tin foil if the top of the tart is getting too dark.
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5Once baked, remove from the oven and cool completely before serving.
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