Strawberry ‘Almond Croissant’ Puff Pastry Tarts
Beautiful strawberry puff pastry tarts that taste like an almond croissant thanks to a hint of almond extract and almond flour! These perfectly sweet, easy strawberry almond tarts make such a fun treat for summer parties, brunches, and more.
Servings 9 servings
Calories 254cal
Ingredients
- For the strawberries:
- 8 ounces fresh strawberries, stems removed and cut into ¼-inch slices
- 1 tablespoon granulated sugar
- For the pastry:
- 3 tablespoons salted butter, at room temperature*
- ¼ cup (50g) granulated sugar
- 1 egg yolk
- ½ cup (60 grams) fine blanched almond flour
- 1 teaspoon almond extract
- All purpose flour for dusting
- 1 puff pastry sheet, defrosted
- Topping and garnish:
- 1 large egg
- ⅓ cup (37g) sliced raw almonds
- 1-2 tablespoons powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Prep the strawberries: In a medium bowl, add strawberries and sugar and gently stir to coat the strawberries with sugar to bring out the strawberry flavors and juiciness. Set aside for later.
- Make the filling: In the bowl of an electric mixer (or feel free to use a hand mixer), add the softened butter, sugar and egg yolk and beat on high for 1 minute until well combined. Add the almond flour and almond extract and beat again on high for another 30 seconds until mixture is light and fluffy. Set aside.
- Cut the puff pastry: Lay the sheet of thawed puff pastry on a clean surface lightly dusted with flour and roll out to an approximately 9x13 inch sheet (sometimes they shrink when frozen). Cut the puff pastry into 9 equal rectangles, then lay each piece on the parchment-lined baking sheet, leaving a ½-inch space between each piece. Poke each piece a few times with a fork.
- Assemble the tarts: Add 1 heaping tablespoon of the almond filling to the middle of each puff pastry and evenly spread towards edges, making a ½-inch border around the edge. Top the filling of each pastry with 3-4 strawberry slices.
- In a small bowl, whisk the egg with a fork and use a pastry brush to brush on the edges of each puff pastry piece. This will create a nice golden brown crust when baked. Finally, evenly sprinkle almond slices on each piece.
- Bake for 19-25 minutes until the pastry is golden brown on the edges and crisp. Remove from the oven and allow to cool for 10 minutes. Very lightly dust with powdered sugar, if desired. Serve warm or at room temperature. Enjoy!
Notes
*To make dairy-free: Double-check to make sure your puff pastry sheets are NOT "all-butter," then simply use softened dairy-free/vegan butter in the filling to keep the tarts dairy-free.
See the full post for tips, tricks, and ways to customize your tarts!
Nutrition
Serving: 1puff pastry tart | Calories: 254cal | Carbohydrates: 20.6g | Protein: 5g | Fat: 17.7g | Saturated Fat: 4.9g | Fiber: 2.2g | Sugar: 9.6g