Loading...

Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Unroll one sheet of puff pastry onto the prepared baking sheet. Using the bottom of a tart pan (or a 9-inch plate) as a guide, cut out a large circle with a fluted edge. Gently flatten the pastry circle slightly with a rolling pin if needed.

Brush the sour cream evenly over the entire surface of the puff pastry circle, leaving about a 1/2-inch border around the edge. Generously sprinkle the cinnamon over the sour cream layer.

In a medium saucepan, combine the mixed frozen berries and honey. Heat over medium heat, stirring occasionally, until the berries soften and release their juices, about 5 minutes. Add the cornstarch and stir well. Continue to boil for 5 minutes, stirring constantly, until the mixture thickens into a jam-like consistency.

Spoon and spread the thickened berry jam evenly over the sour cream and cinnamon layer on the puff pastry base, again leaving a 1/2-inch border.

Unroll the second sheet of puff pastry. Cut out another large fluted circle, similar to the base. Using a small circular cutter (or the wide end of a piping nozzle), create a hole in the very center of this top pastry circle. With a pizza cutter or sharp knife, make radial cuts from the central hole outwards towards the edge, dividing the circle into 8 equal segments. Carefully fold back the inner portion of each segment towards the center, creating a star or petal-like design around the central hole.

Carefully lift the intricately cut puff pastry top layer and place it over the berry filling on the base.

Brush the melted unsalted butter over the entire top surface of the pastry. Generously sprinkle the sliced almonds over the buttered surface.

Bake in the preheated oven for 30 minutes, or until the puff pastry is golden brown and flaky.

Once baked, remove the tart from the oven and allow it to cool slightly on the baking sheet. Dust with powdered sugar before slicing and serving.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

Unroll one sheet of puff pastry onto the prepared baking sheet. Using the bottom of a tart pan (or a 9-inch plate) as a guide, cut out a large circle with a fluted edge. Gently flatten the pastry circle slightly with a rolling pin if needed.

Brush the sour cream evenly over the entire surface of the puff pastry circle, leaving about a 1/2-inch border around the edge. Generously sprinkle the cinnamon over the sour cream layer.

In a medium saucepan, combine the mixed frozen berries and honey. Heat over medium heat, stirring occasionally, until the berries soften and release their juices, about 5 minutes. Add the cornstarch and stir well. Continue to boil for 5 minutes, stirring constantly, until the mixture thickens into a jam-like consistency.

Spoon and spread the thickened berry jam evenly over the sour cream and cinnamon layer on the puff pastry base, again leaving a 1/2-inch border.

Unroll the second sheet of puff pastry. Cut out another large fluted circle, similar to the base. Using a small circular cutter (or the wide end of a piping nozzle), create a hole in the very center of this top pastry circle. With a pizza cutter or sharp knife, make radial cuts from the central hole outwards towards the edge, dividing the circle into 8 equal segments. Carefully fold back the inner portion of each segment towards the center, creating a star or petal-like design around the central hole.

Carefully lift the intricately cut puff pastry top layer and place it over the berry filling on the base.

Brush the melted unsalted butter over the entire top surface of the pastry. Generously sprinkle the sliced almonds over the buttered surface.

Bake in the preheated oven for 30 minutes, or until the puff pastry is golden brown and flaky.

Once baked, remove the tart from the oven and allow it to cool slightly on the baking sheet. Dust with powdered sugar before slicing and serving.
