Raspberry-Almond Puff
This will remind you of a fine European pastry — without all the work!
Prep
40 mins
Bake
1 hr 6 mins to 1 hr 11 mins
Total
1 hr 46 mins
Instructions
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To make the crust: Preheat the oven to 425°F.
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Combine all of the crust ingredients until homogeneous. Pat into a 9" to 10" quiche pan or pie pan (at least 1 1/4" deep), pressing the dough up the sides of the pan.
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Bake for 6 minutes, to set the crust. Remove from the oven, but leave the oven on.
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To make the filling: Pat or roll the marzipan into an 8" circle and place in the crust.
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Mix the jam with the flour and spread over the marzipan.
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To make the top: In a large saucepan, bring the water and butter to a rolling boil.
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Add the flour and salt all at once, stirring vigorously until the mixture comes together in a ball.
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Place in a mixing bowl and add the extract; beat for several minutes to cool slightly.
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Add the eggs one at a time, beating well after each addition.
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Spread the sticky mixture over the jam, being sure to reach the edges of the pan; or pipe it with a pastry bag fitted with a star tip.
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Bake the puff in the preheated 425°F oven for 30 minutes.
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Reduce the oven heat to 350°F, and bake for an additional 30 to 35 minutes, until the topping is golden brown all over.
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Remove from the oven and let cool; the top will collapse somewhat.
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To make the icing: Mix the sugar with the cream and extract.
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Drizzle the icing over the tart, then sprinkle with the toasted almonds.
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Store, well covered, for 3 days at room temperature. Freeze for up to 3 months.
Tips from our Bakers
If you don't have marzipan or almond filling on hand and don't want to purchase any, here's how to make your own: Combine 1 cup (86g) almond flour and 3/4 cup (85g) confectioners' sugar in a food processor or blender, processing briefly just to combine. Add a pinch of salt (about 1/16 teaspoon), 3/4 teaspoon almond extract (more or less to taste), and 1/2 of a large egg white (15g); if you whisk the egg white until foamy, it's easier to divide. Process until the mixture comes together and forms a malleable ball. This amount of almond paste is more than you need for the recipe, but feel free to freeze the remainder — or simply make the topping for this pastry thicker.
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