Over the past two days, I've posted two out of the three winners of Pepperidge Farm's Puff Pastry to Paris contest - Chocolate Almond Raspberry Cannoli Shells and Candy Bar Puffs. Today, I'd like to present the final winner - Lisa Key's Raspberry Almond Breakfast Tart.
Raspberry Almond Breakfast Tart Recipe
Lisa Key's Description:
Easy and elegant this is a family favorite breakfast pastry reminescent of a local fancy French bakery. It can be served for brunch or even a dessert.
Equipment:
8-inch square baking pan
Measuring cups
Measuring spoons
Measuring spoons
Whisk
Cooling rack
Ingredients:
1 (12.5 oz.) package Pepperidge Farm Raspberry Turnovers
1/2 cup sugar
1/2 cup heavy cream
1 egg
1 teaspoon almond extract
1/2 cup sliced almonds
Powdered sugar, optional
Fresh raspberries and mint, optional
Heat oven 475F. Remove all wrapping. Arrange turnovers, in a single layer, in an ungreased 8-inch square baking dish with the pointed end of the turnovers toward the center of the pan. Place turnovers in oven.Immediately reduce temperature to 400 F. Bake 20 to 25 minutes or until outer edges of turnovers are golden brown.
Meanwhile, In small bowl, whisk sugar, heavy cream, egg and almond extract until well blended. Pour mixture over baked turnovers. Sprinkle evenly with almonds. Bake 20 to 25 minutes longer or until tart is a deep golden brown.
Cool 10 to 15 minutes. Serve warm cut into wedges. Dust with powdered sugar and garnish with fresh raspberries and mint, if desired.
Serves 4.
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