Is it a brunch treat? Is it an app? A dessert? However you enjoy this gorgeous, FUN recipe, just know that everyone you share it with will fall in love.
Whenever I try out a new bakery here in Chicago or when I’m traveling I always get an almond croissant if they have one. There’s something about those perfectly flaky layers paired with the sweet almond filling and crunchy sliced almonds on top that just brings me so much joy. And that’s what food can be all about sometimes — bringing you joy and comfort and nourishing your soul instead of, say, helping you hit a protein goal.
Anyway, I’ve been experimenting lately with using puff pastry in my recipes (like this beautiful quiche) because it’s so versatile and adds a little something special. Why not combine flaky puff pastry with almond croissant flavors? Oh, and how about some juicy strawberries on top?
These strawberry puff pastry tarts are easy to make but look a little fancy and taste JUST like the bakery-fresh almond croissants you love. Add a little powdered sugar and serve them up this summer at parties, baby showers, brunches, or just with you and the family.
Everything you’ll need to make these strawberry puff pastry tarts
Flaky puff pastry topped with a sweet “almond croissant” flavored filling and juicy strawberries — I mean, does it get any better?! Here’s what you’ll need to make these tarts:
- Strawberries: these tarts are the perfect way to use up fresh strawberries this summer. You’ll coat them in a little granulated sugar to bring out their sweetness and juiciness.
- For the filling: we’re mixing together a filling that truly tastes like the inside of an almond croissant. You’ll mix together a little softened butter, sugar, an egg yolk, almond flour, and almond extract.
- Puff pastry: the star of the show that holds up the delicious filling and bakes to crispy perfection. I always find puff pastry sheets in the frozen section of the grocery store!
- Flour: you’ll need a little all purpose flour to dust the surface that you roll out the puff pastry sheet on.
- For topping & garnishing: you’ll also need an egg for an egg wash (to get those lovely golden edges), and I love topping the tarts with sliced almonds and powdered sugar.
Let’s talk about that almond filling
What makes these strawberry puff pastry tarts extra special is that sweet filling that’s similar to what you’ll find inside an almond croissant! You’ll beat together butter, sugar, and an egg yolk, plus a little almond flour and almond extract to create a light, fluffy filling that you’ll add right on top of your puff pastry sheet.
Because this is meant to taste just like an almond croissant, I don’t have any nut-free substitutions for this recipe.
Can I use different fruits?
Sure! I think blueberries, raspberries, blackberries, or even peach slices would be delicious in this recipe. Feel free to get creative. In the fall or winter try adding sliced pears!
Can I make them dairy-free?
Yes, simply use softened dairy-free/vegan butter in the filling to keep the tarts dairy-free.
How to make perfect strawberry puff pastry tarts
- Prep the strawberries. Start by stirring together the sugar and your sliced strawberries in a small bowl so that the sugar coats the strawberries.
- Make the filling. Beat together the butter, sugar, and egg yolk using an electric stand mixer or a hand mixer, then add the almond flour & almond extract and beat again until the mixture is nice and fluffy.
- Prep the puff pastry. Sprinkle a clean surface with flour, then roll the thawed puff pastry sheet onto it to create a 9×13-inch sheet. Cut that into 9 even rectangles and lay each piece onto a baking sheet lined with parchment paper. Poke a few holes into each rectangle with a fork.
- Assemble the tarts. Add the almond filling to each puff pastry rectangle and spread it towards the edges, leaving a 1/2-inch border. Top with 3-4 strawberry slices.
- Top & bake. Whisk the egg and use a pastry brush to brush the edges with the egg wash. Sprinkle with sliced almonds and bake them up.
- Garnish & serve. Once the pastry is golden brown on the edges and crispy, remove it from the oven and let it cool. Sprinkle with powdered sugar and enjoy!
Should I serve them hot?
These strawberry almond puff pastry tarts will be delicious warm from the oven OR at room temperature, which makes them perfect for bringing to all of your summer celebrations.
Storing tips
If you have any strawberry puff pastry tart left over, simply store it in an airtight container in the refrigerator for up to 5 days. You can reheat it in the oven until warmed through (just be sure not to overbake).
More brunch recipes you’ll love
- Brown Butter Strawberry Coffee Cake with Lovely Strawberry Icing
- Lemon Lover’s Lemon Blueberry Sweet Rolls
- Spinach, Sun-Dried Tomato & Basil Puff Pastry Quiche
- Grandma’s Buttermilk Waffles
- Brown Butter Strawberry Baked Oatmeal
Get all of my breakfast & brunch recipes here!
I hope you love these strawberry puff pastry tarts! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Strawberry ‘Almond Croissant’ Puff Pastry Tarts
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.
- 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!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
11 comments
These were absolutely delicious!!! Such a wonderful breakfast, brunch or really anytime treat!!! Definitely will be making these again and again!!
So glad you loved them!! They’re a new fav 🙂
These are so good!! I love anything almond and strawberry, definitely bakery quality and taste so fresh!
Absolutely! So glad you loved them!
Your ad says gluten free. How is this gluten free if there is phyllo (puff pastry) dough involved?
Hi! Can you let me know where this says gluten free? It’s not, so it shouldn’t say that anywhere in the recipe.
Made them exactly as you said and they were amazing! I will make these over and over again! Perfection!
I’m so glad!!
I followed the directions exactly, and produced an attractive dessert, however despite a tsp. of extract and the slivered almonds, I would have enjoyed more almond flavor, and more filling. I stored the leftovers in an airtight container and perhaps our humid weather was the problem, but the leftovers were not edible. The strawberries were unattractively “old” – which should be expected – and the puff pastry dough had lost its flaky texture and was just gummy. I may make again when grandkids are here to eat all of the squares, but I would make half again as much filling and add a bit more extract. The sliced strawberries were a must, but only if it will be eaten right away. Maybe small dots of strawberry jam would hold up better than the fresh strawberries, but I don’t know if the puff pastry can be helped to hold up as a leftover.
Unbelievably good! Will make time and time again. Might try with peaches next time.
Love that idea!!