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Raspberry-Almond Tart: Submitted by: Robert Losee | Date Added: 6 Jan 2012
Listed in: Sweets

1 sheet of frozen puff pastry (from a 17-ounce package), thawed
all-purpose flour, for dusting
1 large eff, lightly beaten

cup heavy cream
cup confectioners' sugar
2 Tablespoon amaretto liqueur
cup toasted sliced almonds, coarsely crumbled

12 ounces fresh raspberries
unsweetened cocoa powder, for dusting

Cooking Instructions

Hands-on Time: 30 minutes
Baking Time: 20 minutes

Makes 6 to 8 servings

1) Preheat the oven to 400F. Remove a sheet of pastry and let warm. Gently open when warm.

2) Cut a -inch-wide strip off each edge of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Arrange the 4 pastry strips atop the edges of the pastry square, overlapping on the corners and forming a raised border. If necessary, stretch the strips to cover each edge or trim any overhanging strips. Brush the border with the egg. Pierce the center of the pastry all over with a fork. Put the puff pastry on a Silepat or parchment. Bake until the pastry is golden brown, about 20 minutes. Carefully slide it onto a rack and cook completely.

3) Using an electric mixer, beat the cream, sugar, and liqueur in a large bowl until firm peaks form. Fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over the tart and serve.

This is based on a recipe of the same name from Giada de Laurentiis's book Giada's Family Dinners

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