Raspberry-Almond Puff

A buttery almond crust spread with rich almond paste and jam, topped with a light layer of puff pastry and glazed with flavorful icing — wow! This confection will remind you of a fine European pastry but surprisingly enough, it's fairly simple to put together.

40 mins
1 hr 6 mins to 1 hr 11 mins
1 hr 46 mins
one 9" or 10" tart
Raspberry-Almond Puff


  1. To make the crust: Preheat the oven to 425°F.

  2. 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.

  3. Bake for 6 minutes, to set the crust. Remove from the oven, but leave the oven on.

  4. To make the filling: Pat or roll the marzipan into an 8" circle and place in the crust.

  5. Mix the jam with the flour and spread over the marzipan.

  6. To make the top: In a large saucepan, bring the water and butter to a rolling boil.

  7. Add the flour and salt all at once, stirring vigorously until the mixture comes together in a ball.

  8. Place in a mixing bowl and add the extract; beat for several minutes to cool slightly.

  9. Add the eggs one at a time, beating well after each addition.

  10. 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.

  11. Bake the puff in the preheated 425°F oven for 30 minutes.

  12. Reduce the oven heat to 350°F, and bake for an additional 30 to 35 minutes, until the topping is golden brown all over.

  13. Remove from the oven and let cool; the top will collapse somewhat.

  14. To make the icing: Mix the sugar with the cream and extract.

  15. Drizzle the icing over the tart, then sprinkle with the toasted almonds.

  16. 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.