Almond Puff Pastry Tarts

Almond Puff Pastry Tarts are the perfect combination of flaky pastry and a rich, aromatic almond filling. These delightful treats are topped with sliced almonds and a dusting of powdered sugar, making them an exquisite dessert or a sweet afternoon snack.

Ingredients

🥐 2 sheets Puff Pastry thawed
🥚 1 large Egg for egg wash
🌰 Sliced Almonds for topping
🍚 Powdered Sugar for garnish

Almond Filling:
🧈 1 stick Unsalted Butter room temperature, Land O Lakes
🥚 1 large Egg
🧂 1/2 cup Granulated Sugar
🍦 1 teaspoon Vanilla Extract
🌿 1/2 teaspoon Almond Extract
🧂 1/4 teaspoon Salt
🥥 1 and 1/4 cups Almond Flour

Instructions

1- Preheat and Prepare Baking Sheets:

Preheat your oven to 375°F (190°C).
Line 1–2 baking sheets with parchment paper.

2- Prepare the Almond Filling:

In a medium mixing bowl, cream together 1 stick of Land O Lakes unsalted butter, 1 large egg, and 1/2 cup granulated sugar until well mixed.
Add 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/4 teaspoon salt, mixing until combined.
Fold in 1 and 1/4 cups almond flour and mix until smooth.

3- Prepare the Puff Pastry:

Unroll each thawed puff pastry sheet.
Gently press with a rolling pin to smooth fold lines.

4- Cut and Score the Pastry:

Cut each puff pastry sheet into 6 rectangles.
Arrange on the prepared baking sheet.
Using a knife, lightly score a rectangular border about 1/2 inch from the edge of each piece.
Prick the center inside the border with a fork.

5- Apply Egg Wash:

Whisk the remaining egg for an egg wash.
Brush the outer border of each pastry with the egg wash.

6- Fill and Top the Tarts:

Pipe or spoon the almond filling into the center of each tart, keeping it within the scored border.
Sprinkle sliced almonds on top.

7- Bake and Cool:

Bake for 18-20 minutes until the pastry is puffed and golden brown.
Remove from the oven and let cool on the baking sheet for 10 minutes.

8- Finish and Serve:

Dust the cooled tarts with powdered sugar before serving.

Prep Time: 20-30 minutes
Cook Time: 18-20 minutes
Total Time: 50-60 minutes
Servings: Approximately 12-16 tarts
Calories: 210 (approximate, varies with size and ingredients used)
Proteins: 4g
Fats: 15g
Carbohydrates: 16g
Equipment: Baking sheets, parchment paper, mixing bowl, fork, rolling pin, knife, measuring cups and spoons, piping bag, pastry brush