Buttery Almond Puff Pastry Tart

🛒Ingredients (Grocery List)

• 1 box thawed Puff Pastry Sheet (2 sheets total)

• 1 large Egg White, lightly beaten

• Confectioner Sugar for dusting

• 1/4 cup Sugar

• 2 tbsp Unsalted Butter, softened

• 1 large Egg Yolk

• 1/2 cup Almond Flour

🍴Serves: 6

⏰Prep Time: 30 min

⏱️Cook Time: 30 min

🥣Instructions

1. Sprinkle a baking sheet with water. On a lightly floured work surface, unfold the thawed puff pastries. Using a 9 inches diameter pan lid as a guide, cut out a round with a sharp knife. Wrap the dough around the rolling pin and transfer to a baking sheet. Cover and refrigerate.

2. Make the Almond Filling: in a bowl, beat the Sugar with the softened Butter, Egg Yolk, ground Almonds, until smooth. Dollop the filling evenly over the dough round, leaving a 1-inch border, Refrigerate.

3. Preheat the oven to 425 degrees.

4. Unfold the second piece of dough and cut to the same size as the first. Brush the border of the bottom round of dough with water. Wrap the second round of dough around the rolling pin and set on top. Press the edges together firmly. Scallop the edges slightly using the back of a knife. Brush the top with beaten Egg white, making sure not to touch the sides.

5. Transfer to the oven and bake until lightly browned, 25 to 30 minutes. Just before it’s done, dust the top with confectioners' Sugar, return the tart to the top shelf of the oven and bake until caramelized. Watch carefully because the sugar can burn quickly. Serve warm or reheated.

💡Tips

• If you like, using a sharp knife, score the top decoratively.