Jamie Oliver 5 Ingredients Almond Puff Pastry

The Jamie Oliver 5 Ingredients Almond Puff Pastry is a flaky, golden treat filled with smooth almond cream—perfect for any occasion, from tea time to after-dinner dessert. I whipped this up for a last-minute dinner party, and it vanished faster than I could say “seconds, anyone?” It’s impressive yet effortless. (inspired by Jamie Oliver)

Ingredients Needed

• 100g blanched almonds
• 1 tablespoon double cream, plus extra to serve
• 75g icing sugar, plus extra for dusting
• 2 large eggs
• 375g block of all-butter puff pastry (cold)

How To Make Jamie Oliver 5 Ingredients Almond Puff Pastry

1. Preheat the Oven: Set your oven to 220°C/425°F/gas 7. Line a baking tray with greaseproof paper to prevent sticking.
2. Blend the Almond Cream: In a food processor, blitz the almonds until finely ground. Add one egg, the double cream, icing sugar, and a pinch of sea salt. Blend until smooth and creamy, scraping down the sides if needed.
3. Prepare the Pastry: Cut the puff pastry into two rounds. Keep it cold to make handling easier. Dust each round with icing sugar and roll out between two sheets of greaseproof paper until just under ½cm thick.
4. Assemble the Tart: Lay one pastry round on the baking tray. Spread the almond cream in the center, leaving a 2cm gap around the edge. Top with the second pastry round, pressing gently to seal. Use a fork to crimp the edges.
5. Decorate & Bake: Brush the top with beaten egg and sprinkle with icing sugar. For a fancy touch, press your finger in the center and gently score lines from the middle to the edges with a knife. Bake on the bottom oven rack for 12–15 minutes or until puffed and golden.
6. Serve: Cool slightly, then dust with more icing sugar. Slice and serve warm or at room temperature with a dollop of cream.

Why I Love This Recipe

This dessert looks like something from a patisserie but is incredibly simple. I love how versatile it is—you can swap almonds for hazelnuts or pistachios and even top it with berries. Plus, it’s one of those recipes that always gets compliments.

Recipe Tips

• Keep pastry cold until ready to use for best puff.
• Blend almonds finely to ensure a smooth, cohesive filling.
• Chill the tart before baking if the pastry has softened.
• Don’t overfill with almond paste; it will spread as it bakes.
• Use almond flour if you’re in a pinch—about 100g.

How To Store This Jamie Oliver 5 Ingredients Almond Puff Pastry

• At Room Temperature: Best eaten the day it’s made but can sit out for up to 6 hours.
• In the Fridge: Store in an airtight container for up to 3 days. Reheat before serving.
• In the Freezer: Freeze fully baked tart wrapped tightly for up to 1 month. Thaw overnight and reheat in the oven.
• Reheating:

• Oven: 175°C (350°F) for 3-5 minutes
• Microwave: High for 20-30 seconds (may lose some crispness)

FREQUENTLY ASKED QUESTIONS

• How do you keep the pastry from getting soggy? Don’t overload with almond cream and make sure your oven is hot enough.
• Can I use almond flour instead of blanched almonds? Yes, about 100g of almond flour works well as a substitute.
• What if I don’t have a food processor? Use almond flour and mix by hand or with a hand mixer.
• Can I make this ahead? Yes, assemble and chill for up to 12 hours before baking.
• Is it better warm or cold? Both! But warm with cream is next-level.

Nutrition Facts

• Calories: 443
• Fat: 29.2g
• Saturates: 12.7g
• Sugars: 14.7g
• Salt: 0.7g
• Protein: 8.9g
• Carbs: 36.7g
• Fiber: 0.9g

Try More Jamie Oliver 5 Ingredients Recipes:

• Jamie Oliver 5 Ingredients Salmon Nicoise Salad
• Jamie Oliver 5 Ingredients Tuna Steak
• Jamie Oliver 5 Ingredients Pear Dessert
• Jamie Oliver 5 Ingredients Apple Crumble Cookies