Raspberry Almond Brie Tart

“Picnic started as a little catering operation, and we still love catering more than anything,” says Christine Nunn, executive chef and co-owner of Picnic in Fair Lawn. “This is a great dish for brunch, a shower or really anytime. The ‘brie en croute’ is reversed here and turned into a lovely tart that can be plated rather than spread on bread.”

“The puff pastry, with its brandy, butter and sugar, adds a level of decadence. More importantly, it is really quick and easy to make. You can do it ahead and simply save the last step (melting the brie) until it is time to serve. While we make our own jam, it works just fine with a high quality jarred jam.”


1- sheet of puff pastry
12 oz Raspberry preserves (recipe follow)
1- stick of butter
1/2 cup sugar
1- tbs brandy
1/2 tbs vanilla extract
2 cups sliced almonds (toasted slightly)
1 wheel brie


Preheat oven to 375 degrees
Melt butter with sugar, brandy and vanilla. Slightly roll out puff pastry and poke holes in it with a fork. Transfer to greased jelly roll sheet. Bake for 10 to 15 minutes until golden brown. Set aside to cool
In the meantime, make raspberry jam
Spread the jam over the tart leaving the edges of the pull pastry uncovered creating a crust.
Cover the jam with almonds
Slice the brie lengthwise and remove rind.
Lay over the almond/jam mixture.
Heat at 375 for seven minutes until brie melts.

Raspberry jam

3 cups ripe raspberries
3 cups sugar

Heat raspberries in an enamel or stainless pot, add sugar and bring to a boil

Mash the raspberries as they cook with a potato masher. When the mixture forms a gel (clings to a spoon) remove from heat. Cool.

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