Ingredients
Scale
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 oven to 375° Line a large baking sheet with parchment paper.
- In a medium bowl, combine the raspberry preserves with the cornstarch.
- In a separate bowl, whisk together the egg and the water.
- Unroll one sheet of the puff pastry on a lightly floured surface. Cut the pastry sheet into 6 equal rectangles. Carefully place the rectangles on a separate plate and set aside.
- Unroll the second sheet of the puff pastry on a lightly floured surface. Again cut the pastry into 6 equal rectangles.
- On each rectangle, spread an equal amount of the almond butter down the center of the pastry. Add the raspberry preserves mixture equally to the top of each row of almond butter.
- Using a pastry brush, brush some of the egg mixture along the edge of each rectangle with the almond butter and jelly, then top with one the pastry rectangles that were set aside. Repeat with each pastry until you have 6 puff tarts ready to be baked.
- Using a fork, gently pressed the sides of each rectangle to secure the top and bottom pastry. Brush the tart tops with the remaining egg mixture.
- Bake until golden brown, 15-20 minutes.
- Transfer the puff tarts to a cooling rack and allow the puff pastry to fall and cool.
- While the puff tarts are cooling, combine all the frosting ingredients in a bowl and stir until smooth and well combined. (use a whisk if necessary)
- Spread some frosting onto each puff tart and decorate with sprinkles if desired.
- Serve immediately or store in the fridge until ready to enjoy.
- Category: Baking, Breakfast