PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Almond butter and raspberry preserves are stuffed inside of puff pastry to make a delicious, handheld breakfast tart.
There’s two camps to breakfast pastries, those who love pop tarts and those who love toaster strudels. One is a dense pie-like crust with frosting while the other is of a flaky texture with an icing drizzle. So why can’t a girl have both, at the same time? Why do I have to choose? I made Raspberry Puff Tarts. 
I was asked to create a recipe using Bonne Maman Raspberry Preserves so I found this to be the perfect opportunity to create my Puff Tarts. This particular project was exciting for me as I have been a long time fan of Bonne Maman products. First of all, their jellies and preserves are made in France without high fructose corn syrup, no artificial coloring and no preservatives. My jar of raspberry preserves contained only ingredients I can pronounce including raspberries, sugar, cane sugar, and lemon juice.
There was no need to be rolling out dough or pie crust, I simply cut the thawed dough into the size I wanted my puff tarts to be and added the filling. I used almond butter along with my Bonne Maman Raspberry Preserves (mixed with a little cornstarch to thicken it slightly.)
I then added another puff pastry on top of my fillings and used an egg mixed with water to create the “glue” to hold the tart together. Fifteen minutes in the oven, add some icing and my puff tarts are ready to go.
Bonne Maman is giving away a gorgeous 12-piece set of Le Creuset cookware plus many other goodies (over 1,000 prizes!) on their website. Click below to enter! Who doesn’t love beautiful cookware?!
For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.
Almond Butter and Raspberry Breakfast Tarts
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Almond Butter and Raspberry Breakfast Tarts feature a flaky puff pastry filled with creamy almond butter and sweet raspberry preserves, topped with a simple icing drizzle.
Ingredients
For the Puff Tart:
- 2 sheets puff pastry (thawed)
- 1/2 cup almond butter
- 1/2 cup Bonne Maman Raspberry Preserves
- 2 tsp. cornstarch
- 1 large egg
- 1 tbsp. water
For the frosting:
- 2 tbsp. butter (melted)
- 1 cup powdered sugar
- 2 tbsp. heavy whipping cream
- 1/4 tsp. pure vanilla extract
- 1 1/2 tbsp. juice from a can of beets (optional, for color)
- Sprinkles (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a medium bowl, combine the raspberry preserves with the cornstarch and mix well to thicken.
- In a separate small bowl, whisk together the egg and water to create an egg wash.
- Cut each sheet of puff pastry into rectangles of your desired size.
- Place half of the rectangles on the prepared baking sheet. Spread a layer of almond butter on each rectangle, leaving a small border around the edges.
- Add a dollop of the raspberry preserve mixture on top of the almond butter.
- Brush the edges of the pastry with the egg wash, then place another rectangle of puff pastry on top of each filled piece. Press the edges with a fork to seal.
- Brush the tops of the tarts with the remaining egg wash.
- Bake in the preheated oven for 15 minutes, or until the pastry is golden brown and puffed.
- While the tarts are baking, prepare the icing by mixing the melted butter, powdered sugar, milk, and vanilla extract in a bowl until smooth.
- Once the tarts are baked, let them cool slightly before drizzling the icing over the top.
Notes
Use high-quality raspberry preserves for the best flavor. Thaw puff pastry in the refrigerator overnight for easy handling. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 320
- Sugar: 15
- Sodium: 180
- Fat: 20
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 35
Frequently Asked Questions
What type of almond butter should I use for the breakfast tarts?
You can use any smooth almond butter, but ensure it’s natural and free of added sugars or oils for the best flavor.
How do I prevent the puff pastry from becoming soggy?
To prevent sogginess, mix the Bonne Maman Raspberry Preserves with cornstarch before filling the pastry, as this helps thicken the filling.
Can I substitute the raspberry preserves with another flavor?
Yes, you can substitute the raspberry preserves with any of your favorite Bonne Maman fruit preserves, such as strawberry or apricot, but keep in mind it will change the flavor profile.
