Ingredients
1 pkg puff pastry dough, refrigerated
1 tbsp butter, melted
1 cup walnuts, crushed
1 egg yolk
2 tbsp all-purpose flour, for dusting
2 pkg fresh raspberries, washed and drained
⅛ tsp nutmeg
⅛ tsp cinnamon
½ tsp vanilla
3 tsp lemon zest
½ cup sugar, add more to taste
5 oz honey, high-quality
½ tbsp lemon juice
⅛ cup sugar
¼ cup powdered sugar
1 cup whipped cream
mint leaves, for garnish
Preparation
Preheat the oven to 300 degrees F.
In a large bowl, mix together the raspberries, nutmeg, cinnamon, vanilla, zest, and sugar. Set aside.
Dust the worktop with flour. Unfold the thawed puff pastry and roll to about 13x13 inches.
Butter a 9-inch round tart pan. Lay the puff pastry sheet over the pan. Trim the excess.
Line the puff pastry with aluminum foil and fill it with pie weights like rice or mung beans.
Blind bake the pastry for 8 to 10 minutes.
Once done, take it out of the oven and immediately brush it with egg yolk.
Crank the oven temperature to 350 degrees F.
Sprinkle the walnuts over the puff pastry.
Drain the raspberries, reserving the juice.
Put the raspberries into the tart shell.
Bake it for 30 minutes or until the pastry has risen and turned golden brown.
While waiting, combine the honey, sugar, and raspberry juice in a small saucepan. Simmer the mixture over low heat for about 7 minutes or until all the sugar is dissolved.
Turn off the heat then add lemon juice.
Once the tart is done baking, brush the raspberries with the honey mixture. Let it cool for at least 15 minutes before slicing.
Top the tart with powdered sugar and whipped cream. Serve and enjoy!
