Ingredients

For the Puff Pastry

• 1 sheet frozen puff pastry, thawed
• 1 large egg
• 1 tablespoon milk (for egg wash)

For the Almond Filling

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 cup almond flour
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 tablespoon all-purpose flour
• Pinch of fine sea salt

For the Strawberry Topping

• 1½ cups fresh strawberries, sliced
• 1 tablespoon granulated sugar
• 1 teaspoon fresh lemon juice

Optional Garnishes

• Powdered sugar
• Sliced almonds
• White chocolate drizzle
• Fresh mint leaves
• Lemon zest
• Honey drizzle
• Whipped cream

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Electric hand mixer or whisk
• Pastry brush
• Sharp knife or pizza cutter
• Fork
• Measuring cups and spoons
• Cooling rack

Instructions

Step 1: Prepare the Oven

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper.

Step 2: Prepare the Puff Pastry

Lightly flour your work surface.

Unfold the thawed puff pastry sheet.

Cut it into 6 equal rectangles.

Using a knife, score a ½-inch border around each rectangle without cutting all the way through.

Prick the centers several times with a fork, leaving the borders untouched.

Transfer the pastry rectangles to the prepared baking sheet.

Step 3: Make the Almond Filling

In a medium bowl, beat together:

• Softened butter
• Granulated sugar

Mix until light and creamy.

Add:

• Almond flour
• Egg
• Vanilla extract
• Almond extract
• All-purpose flour
• Salt

Mix until smooth and well combined.

Step 4: Prepare the Strawberries

In a small bowl, toss the sliced strawberries with:

• Granulated sugar
• Lemon juice

Let them sit for 5 minutes while preparing the tarts.

Step 5: Assemble the Tarts

Spread about 2 tablespoons of almond filling inside the scored border of each pastry rectangle.

Arrange the strawberry slices evenly over the almond filling.

Sprinkle with sliced almonds if desired.

Step 6: Brush with Egg Wash

Whisk together the egg and milk.

Brush the exposed pastry borders with the egg wash for a glossy, golden finish.

Step 7: Bake

Bake for 20–25 minutes, or until the puff pastry is deeply golden, crisp, and fully puffed.

The almond filling should be lightly golden and set.

Step 8: Cool

Remove the tarts from the oven.

Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 9: Garnish and Serve

Dust with powdered sugar.

Drizzle with white chocolate or honey if desired.

Garnish with fresh mint leaves and lemon zest.

Serve warm or at room temperature.

Serving Suggestions

Strawberry ‘Almond Croissant’ Puff Pastry Tarts pair perfectly with:

• Fresh strawberries
• Vanilla ice cream
• Whipped cream
• Greek yogurt
• Fresh blueberries
• Coffee
• Espresso
• Cappuccino
• Earl Grey tea
• Fresh orange juice
• Sparkling lemonade

Tips for the Best Strawberry ‘Almond Croissant’ Puff Pastry Tarts

• Keep the puff pastry cold until ready to use for the flakiest texture.
• Do not overfill the pastries, as the filling may overflow while baking.
• Pat the strawberries dry before using to reduce excess moisture.
• Score the pastry border carefully without cutting through completely.
• Chill the assembled tarts for 10 minutes before baking to encourage a better rise.
• Brush only the edges with egg wash to maximize puffing.
• Serve slightly warm for the best flavor and texture.

Recipe Variations

Mixed Berry Almond Tarts

Replace half of the strawberries with blueberries, raspberries, or blackberries.

Peach Almond Puff Pastry Tarts

Use thinly sliced fresh peaches instead of strawberries.

Chocolate Strawberry Almond Tarts

Sprinkle mini dark chocolate chips over the almond filling before baking.

Raspberry Almond Tarts

Swap the strawberries for fresh raspberries and garnish with powdered sugar.

Lemon Almond Tarts

Add 1 teaspoon of lemon zest to the almond filling for a bright citrus flavor.

Nut-Free Puff Pastry Tarts

Replace the almond filling with sweetened cream cheese and omit the sliced almonds.

Apple Cinnamon Puff Pastry Tarts

Top the almond filling with thinly sliced apples and a sprinkle of cinnamon sugar before baking.

Storage

Store leftover Strawberry ‘Almond Croissant’ Puff Pastry Tarts in an airtight container in the refrigerator for up to 3 days.

To reheat, place the tarts in a 325°F (165°C) oven for 8–10 minutes or in an air fryer for 3–5 minutes to restore their crisp, flaky texture. Avoid microwaving, as it may soften the pastry.

For longer storage, freeze the baked and cooled tarts in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven before serving for the best flavor and texture.