Raspberry Almond Breakfast Tart
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Raspberry Almond Breakfast Tart

  • Prep: 15 minutes
  • Serves: 4

Ingredients & Directions

  • 1 package (12.5 ounces) Pepperidge Farm® Raspberry Turnovers
  • 1/2 cup sugar
  • 1/2 cup heavy cream
  • 1 egg
  • 1 teaspoon almond extract
  • 1/2 cup sliced almonds
  • 1 tablespoon confectioners' sugar(optional)

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, if desired.