This Friday I am flying down to Orlando, FL to run a Disney 10 mile race with my old buddy and good friend, Rae. I have been training since June 1st, and I feel ready. The last time I ran this race was 2 years ago. It was a very eventful run. It started off well and I felt good, but by mile 7 until the very end I was fighting off severe nausea. I finished though, and I ran the entire way. The following day we celebrated by riding rollercoasters and drinking wine. When I returned home from that trip I found out that I was pregnant with Wesley. Whoops.
I wish I could say that my mind is fully on this upcoming race, but it is not. It is on puff pastry. Oh my goodness, I am obsessed. I even dreamt about puff pastry last night. This week I wanted to make something easy with puff pastry, so I made Martha Stewart’s chocolate almond tart with fleur de sel from here book Pie’s And Tarts. You could make this recipe using store-bought puff pastry, and it would be delicious, but if you really want to go for the gold and make your own puff pastry you can find an easy recipe here.
Okay, let’s do it. Roll out your pastry a little larger than a 12-inch square. Trim the edges to make all sides neat and even.
Fold each side in about 1/2 an inch to create a border.
Brush the border with an egg wash, sprinkle with sugar, and dock the middle.
Bake the pastry in a 450 degree F. oven for about 20 minutes. Remove from oven and while still hot cover the middle with chocolate pieces, drizzle with a little honey, and sprinkle with sea salt.
Place the tart back in the oven and bake for 2 more minutes. Finally, top the melted chocolate with chopped, roasted almonds.
Enjoy every bit of the chocolate, buttery, flaky goodness. Now, go run 10 miles.
- 18 oz. Rough Puff Pastry or 1 package of Frozen Puff Pastry
- 1/3 cup (1 and ½ oz. or 45 g) Bittersweet Chocolate, chopped
- 1 Large Egg, lightly beaten for an egg wash
- Sugar for sprinkling
- Honey for drizzling
- Sea Salt for sprinkling
- 2 TBS. Roasted Unsalted Almonds, roughly chopped
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the pastry a little larger than a 12-inch square. Using a pastry wheel, trim all the sides, and then fold each side about ½ inch in to create a border. Brush the border with the egg wash and then sprinkle with sugar. Dock the center of the tart with a fork being sure not to poke all the way through. Bake the tart for about 20 minutes, or until golden brown.
- Remove the tart from the oven, and using an offset spatula press the middle of the pastry back down and leave the borders puffed up. Cover the center with the chocolate, drizzle with honey, and sprinkle with sea salt. Bake the tart for 2 more minutes to melt the chocolate.
- Remove the tart from the oven, and with the an offset spatula, spread the melted chocolate all around the center of the tart. Drizzle with a little more honey, and sprinkle the almonds over top. Serve immediately with some delicious vanilla ice cream. Enjoy!
- Pastry wheel
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
- Ruler
