Almond Puff Pastry Tarts
Flaky, golden, and filled with sweet almond goodness… these Almond Puff Pastry Tarts are pure bakery bliss straight from the oven!
—Ingredients—
2 sheets puff pastry (thawed)
1 egg (for egg wash)
Sliced almonds (for topping)
Powdered sugar (for garnish)
—Almond Filling—
1 stick unsalted butter (room temperature)
1 large egg
1/2 cup granulated sugar (or cane sugar, if you prefer it sweeter use a little more)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 and 1/4 cups almond flour
1. Preheat oven to 375°F. Line 1–2 baking sheets with parchment.
2. In a medium bowl, cream the butter, egg and sugar with a fork/whisk (or a stand mixer) until well mixed.
3. Add the vanilla, almond extract, and salt, mix until fully combined.
4. Fold in the almond flour and mix just until smooth. The mixture should be spreadable, not runny.
5. Unfold each thawed puff pastry sheet and, with a rolling pin, gently press to smooth any fold lines.
6. Cut each sheet into 6–8 rectangles depending on desired tart size. For 2 sheets you’ll get 12–16 tarts.
7. Place pastry pieces on the prepared sheet, leaving spacing between them.
8. Using a sharp knife, lightly score a rectangle about 1/2 inch in from the edge, don’t cut all the way through; this creates a rim that puffs up.
9. Prick the center inside the scored line a few times with a fork so the middle won’t puff as much.
10. Whisk the egg, Brush the outer border of each pastry with the egg wash (this helps get a golden rim).
11. Pipe (or spoon) the almond filling into the center of each tart (adjust amount for larger/smaller tarts), keeping filling inside the scored border.
12. Sprinkle sliced almonds over the filling.
13. Bake for 18-20 minutes until the pastry is puffed and deep golden and the almonds are toasted.
14. Remove from oven let cool 10 minutes.
15. Dust with powdered sugar just before serving and enjoy!!
Okay, so you've made these incredible Almond Puff Pastry Tarts, and I bet your kitchen smells amazing! I wanted to share a few extra tips and tricks I've picked up to make them even better, or just to answer some questions you might have after baking your first batch. First off, let's talk about that amazing almond filling. While this recipe uses almond flour, many of you might be wondering about almond paste. Yes, you absolutely can use almond paste for a slightly denser, marzipan-like filling! If you're using almond paste, you might need to adjust the sugar slightly as paste is often sweeter. I usually break it up and cream it with the butter and egg, similar to how we start here, but you might need less almond extract since the paste already has a strong flavor. It gives a really rich, almost chewy texture to the center of your almond puff pastry tart, which some people adore! It also caters to those looking for “solo almond pastry filling recipes” or “how to use almond paste as a filling.” Now for variations! These tarts are fantastic as is, but sometimes I like to mix things up. For a fruity twist, try adding a few raspberries or sliced cherries on top of the almond filling before baking. The tartness of the fruit beautifully complements the sweet almond. You could also sprinkle on some mini chocolate chips for an extra decadent treat. And while we make rectangles here, don't be afraid to experiment with shapes! Cutting them into triangles (hello, “almond triangles” searchers!) or even small squares can be fun. Just adjust baking time slightly for smaller pieces. Speaking of baking, sometimes puff pastry can be a bit tricky. If your pastry isn't puffing up as much as you'd like, make sure your oven is properly preheated and don't open the oven door too often! Also, ensure your puff pastry is still cold when you're working with it; warm pastry tends to be less flaky. If your almond filling seems a little too runny, try chilling it for 15-20 minutes before piping. This helps it hold its shape better. Conversely, if it's too stiff, a tiny splash of milk can loosen it up. For serving, while powdered sugar is classic, a light lemon glaze (powdered sugar mixed with a little lemon juice) can add a lovely zesty counterpoint. These tarts are absolutely divine with a cup of coffee or tea for breakfast or brunch, and they make a surprisingly elegant dessert after dinner. And leftovers? If you have any (which is rare in my house!), store them in an airtight container at room temperature for a day or two, or in the fridge for up to 3-4 days. You can gently rewarm them in a toaster oven for a few minutes to bring back some of that delicious flakiness. The almond filling actually tastes even better the next day sometimes, as the flavors meld. This recipe really highlights how versatile puff pastry can be when paired with a simple yet flavorful almond filling. Whether you stick to the original “almond flour puff pastry” filling or venture into using almond paste, I hope you enjoy every flaky, sweet bite!
love anything almond 🤍