Le Creuset Almond & Raspberry Skillet Tart Recipe

Indulge in a delectable almond and raspberry tart, a perfect harmony of nutty flavours and vibrant berries, nestled in a buttery, flaky crust.

Recipe Information

  • Preparation: 30 Minutes
  • Cooking: 1 Hour, 45 Minutes
  • Serves: 6-8


  • 500g Pre-Made Frozen Puff Pastry (Thawed)
  • 285g Unsalted Butter
  • 285g Caster Sugar
  • 285g Almond Flour
  • 3x Large Eggs
  • 5ml Vanilla Extract
  • 160g Raspberries
  • 40g Flaked Almonds
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  1. Coat a Le Creuset 23cm Signature Round Skillet with baking spray. Sprinkle your work surface with flour, roll out the thawed puff pastry to 2mm thickness. Cut a round slightly larger than the skillet's outer edge. Allow it to overhang as it will shrink while baking (use the upper outer edge as a guide). Transfer the pastry circle to a tray and refrigerate for 30 minutes.
  2. Preheat the fan-assisted oven to 180ºC. After chilling the pastry, fit it into the greased skillet. Place baking paper inside, fill with baking beans or rice, and blind bake for 45 minutes. Remove the paper and beans, then bake uncovered for an additional 5 minutes.
  3. Remove from the oven and allow to cool. 
  4. Reduce the oven to 160ºC fan-assisted.
  5. Once baked, remove from the oven and cool completely before serving.

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