Scale

1 sheet frozen puff pastry, thawed

1/3 cup raspberry jam or preserves

1/3 cup fresh raspberries

1/4 cup sliced almonds

1 egg, beaten (for egg wash)

1/4 tsp almond extract (optional)

**Optional glaze:**

1/2 cup powdered sugar

1–2 tbsp milk or almond milk

1/4 tsp almond extract

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Roll out puff pastry slightly on a lightly floured surface.

3. Spread raspberry jam over the center, leaving a 1-inch border.

4. Top with fresh raspberries and sprinkle with sliced almonds.

5. Fold edges over slightly to create a rustic tart shape.

6. Brush edges with egg wash.

7. Bake for 18–22 minutes or until golden and puffed.

8. Let cool slightly.

9. Whisk glaze ingredients and drizzle over the tart.

10. Slice and serve warm or at room temperature.

Substitute raspberry with strawberry or apricot jam.

For extra almond flavor, add a sprinkle of almond flour beneath the jam.

Best eaten the day it’s made for maximum crispness.

Keywords: raspberry almond puff pastry, easy flaky dessert, brunch tart