Raspberry Almond Breakfast Tart
Prep Time: 15 minutes
Cool Time: 10 minutes
Bake Time: 40 minutes
Makes: 4
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Ingredients
1 package (12.5 ounces) Pepperidge Farm® Raspberry Turnovers
1/2 cup granulated sugar
1/2 cup heavy cream
1 egg
1 teaspoon almond extract
1/2 cup sliced almond
Confectioners' sugar (optional)
Fresh raspberry (optional)
Fresh mint sprigs (optional)
Directions
Heat the oven to 475°F. Arrange the turnovers in a single layer in an 8-inch square baking dish, with the pointed sides towards the center.
Place the baking dish in the oven. Immediately reduce the heat to 400°F. and bake for 20 minutes or until the edges of the turnovers are golden.
Beat the granulated sugar, cream, egg and almond extract in a medium bowl with a fork or whisk. Pour the cream mixture over the baked turnovers. Sprinkle with the almonds.
Bake for 20 minutes or until the tart is deep golden brown. Let it cool for 10 minutes. Cut the tart into
4
wedges. Sprinkle with the confectioners' sugar and garnish with the raspberries and mint, if desired.
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This recipe has been
rated by 5 members.
"We enjoyed this for desert and I will make this again with other fruit fillings."
"These are an excellent, quick breakfast idea."
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