RASPBERRY AND BLUEBERRY ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square and transfer to a sheet pan or cookie sheet. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them, if necessary, to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
- Using an electric mixer, beat the cream to soft peaks. With the mixer still running, gradually add the sugar and continue to beat to stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
- Note: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.
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Oshoniyi Hammed adebayo
[email protected]This is the best raspberry and blueberry tart I've ever had. The crust is flaky and buttery, and the filling is sweet and tart. I highly recommend this recipe!
Micari Dawson
[email protected]I made this tart for a special occasion and it was a huge hit. Everyone raved about how delicious it was.
Alireda12 Alireda12
[email protected]This tart is the perfect summer dessert. It's light and refreshing, and the berries are so flavorful.
Yamina Bell
[email protected]I'm not sure what I did wrong, but my tart didn't turn out as good as I hoped. It was still edible, but it wasn't as flavorful as I expected.
Ramiro Mora
[email protected]This tart is definitely a keeper! I'll be making it again and again.
Lalitha Lalithakumari
[email protected]I followed the recipe exactly and the tart turned out perfectly. It was so delicious, I ate two pieces!
Lanio Vante
[email protected]The crust was a bit too crumbly for my liking. I think I'll try a different recipe next time.
Alan Rapolla
[email protected]This tart was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
itz ben
[email protected]I'm not a fan of raspberries, so I used all blueberries instead. It was still delicious!
Ati Khan
[email protected]This tart is a great way to use up leftover berries.
Rene Pelston
[email protected]I added a dollop of whipped cream to each slice of tart and it was heavenly!
Xihad Ahmed
[email protected]This tart is so delicious and easy to make. I love that I can use fresh or frozen berries.
Jay_elf Empire
[email protected]I've made this tart several times now and it's always a hit. It's a great recipe to have in your back pocket for when you need a quick and easy dessert.
Sbusiso Ntando
[email protected]This tart is the perfect balance of sweet and tart. The almond crust is a nice touch too.
Ahmad Roohulamin
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it.
Andre Cotton
[email protected]This tart is absolutely stunning! I love the way the colors of the berries pop against the golden crust. It's almost too pretty to eat!
Umar Tanveer
[email protected]I'm not much of a baker, but this tart was surprisingly easy to make. The instructions were clear and concise, and the tart turned out beautifully. It was also delicious!
Isaac Asamoah
[email protected]This tart was a huge hit at my last dinner party! The combination of raspberries and blueberries is perfect, and the almond crust is divine. I will definitely be making this again.