This easy to make tart is the PERFECT 4th of July dessert! The subtle almond filling at the bottom is the perfect compliment for the sweet berries and whipped cream on top.
|Puff pastry sheet||1 , thawed|
|Almond paste||7 Ounce|
|Sugar||1/3 Cup (5.33 tbs)|
|Softened butter||2 Tablespoon|
|Heavy whipping cream||1 1/2 Cup (24 tbs)|
|Confectioners sugar||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Berries||2 Cup (32 tbs) (strawberries, blackberries, raspberries and blueberries used)|
Preheat your oven to 350 degrees F
On a floured surface, roll out the puff pastry so that it will fit a 11 x 7 inch tart pan
Add the puff pastry to the tart pan and use a knife to cut the excess dough around the edges
In a bowl with an electric mixer beat together the grated almond paste, sugar, eggs, softened butter, and flour until smooth
Add the almond mixture to the bottom of the pan and spread evenly
Using a pastry brush, brush an egg wash on the puff pastry
Put it into the preheated oven and let it bake for 30 minutes until a light golden brown
Once the tart is cooked through, take it out, and while still warm press down the center with the back of a measuring spoon. This will create a space for the whipped cream!
Once fully cooled make the whipped cream
In a bowl with an electric mixer mix the heavy whipping cream, powdered sugar, and vanilla extract until you have whipped cream
Add the whipped cream to the center of the cooled tart and spread evenly
Using the berries, arrange them however you'd like on the top. I like doing an outer border of strawberries, then a border of black berries, then raspberries, then blueberries
13. For the final step I like to dust the top with powdered sugar.
14. That's it! Everyone will go crazy over how delicious this is. Perfect for the 4th of July. Enjoy!