How to Make Peach And Blueberry Tart Puff Pastry

Puff Pastry Bear Claws

Martha stewart living, june 2010.

Recipe Summary Puff Pastry Bear Claws

Puff pastry with an almond filling: simple, yet delicious!

Ingredients | Peach And Blueberry Tart Puff Pastry

⅓ cup superfine sugar

¼ cup unsalted butter, softened

2 large egg yolks

¼ teaspoon almond extract

1 cup ground almonds

1 tablespoon all-purpose flour

1 sheet puff pastry, thawed and rolled out into a 16x16-inch square

1 egg

1 tablespoon water

2 tablespoons sliced almonds, or to taste

2 tablespoons superfine sugar, or to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).

Beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks and beat well; beat in almond extract. Stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.

Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in the lower center of each piece. Fold top of puff pastry down over the filling and press edges together to seal. Make three 1/2-inch cuts equal lengths apart on the bottom edge to make the "claws". Transfer pastries to a baking sheet.

Whisk egg and water together in a bowl. Brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.

Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

To make ground almonds, freeze whole almonds, then place in a food processor and grind in short bursts. Do not over process or allow them to get warm, otherwise they will turn into almond butter.

Info | Peach And Blueberry Tart Puff Pastry

prep: 30 mins cook: 15 mins additional: 15 mins total: 1 hr Servings: 8 Yield: 8 servings

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