Strawberry ‘Almond Croissant’ Puff Pastry Tarts
User Reviews
5
Strawberry ‘Almond Croissant’ Puff Pastry Tarts
Description
The tarts start with a puff pastry sheet rolled out and sectioned into rectangles. A whipped almond filling made from butter, sugar, egg yolk, almond flour, and almond extract is spread onto each piece. Fresh strawberries tossed gently in sugar add moisture and a sweet-tart contrast layered on top. Baking melts the almond filling slightly while crisping the pastry edges. Sliced raw almonds sprinkled over the top toast in the oven, adding delicate crunch.
The resulting tarts resemble almond croissants with a fruity twist: crisp, flaky layers beneath a buttery, nutty custard-like filling, punctuated by juicy berry slices. The almond extract enhances the nut flavor, and powdered sugar dusted afterward adds a mild sweetness and pretty finish.
Serve these tarts as a refined breakfast or dessert option. They pair well with tea or coffee and can be made dairy-free by using vegan butter alternatives. The assembled tarts bake quickly in a hot oven until puffed and golden.
Ingredients
- For the strawberries:
- 8 ounces strawberries fresh, stems removed, cut into ¼-inch slices
- 1 tablespoon granulated sugar
- For the Pastry:
- 3 tablespoons butter salted, at room temperature
- ¼ cup granulated sugar 50g
- 1 egg yolk
- ½ cup almond flour fine blanched, 60 grams
- 1 teaspoon almond extract
- all-purpose flour for dusting
- 1 puff pastry sheet defrosted
- Topping and garnish:
- 1 egg large
- ⅓ cup almond 37g, sliced, raw
- 1-2 tablespoons powdered sugar for dusting, optional
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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 these dairy-free, substitute the butter with your preferred vegan/dairy-free buttery spread.
- Ensure strawberries are coated with sugar to bring out their juices and flavor during baking.
- Work with thawed puff pastry on a lightly floured surface to prevent sticking while rolling and cutting.
- Use sliced almonds on top to add texture and a toasty note when baked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1puff pastry tart | |
| Calories | 254cal | 13% |
| Carbohydrates | 20.6g | 7% |
| Protein | 5g | 10% |
| Fat | 17.7g | 27% |
| Saturated Fat | 4.9g | 25% |
| Fiber | 2.2g | 9% |
| Sugar | 9.6g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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