Almond Croissant Tartlets

Happy Hungry Hijabi
Sep 2, 2025
2 min read

My mum loves almond croissants and also tarts. I decided to combine the two to make almond croissant tartlets. I thought these almond croissant tartlets would only appeal to mum, but I was wrong! When my dad smelled them through the house, he knew he was in for a treat! The frangipane filling was just beautiful and the crust was perfectly short! This recipe truly is a keeper!

Preparation Time 15 minutes

Chill Time 2 hours

Bake Time 30 minutes

Yields 12

Ingredients

Crust

330 grams flour

130 grams sugar

Pinch of salt

150 grams butter- cubed

1 medium egg yolk

2-3 tablespoons ice water

1 teaspoon vanilla

Frangipane Filling

80 grams butter- softened

80 grams sugar

100 grams almond flour

1 egg- small

1/2 teaspoon vanilla

1/4 teaspoon almond extract- optional

1/8 teaspoon salt

1/2 cup sliced almonds.

Icing sugar- for dusting

https://youtu.be/Dh-RJh1Bxf0

Instructions

For the crust: place the flour, sugar and salt in a food processor. Pulse it a couple times.
Add the cubed butter and pulse it 4-5 times.
Add the egg yolk, vanilla and almond extract if using. Add the ice water and pulse together until a dough begins to form. Do not over mix it.
Wrap the dough in a disk shape in clingfilm and chill for 1 hour.
Roll the dough between 2 sheets of parchment paper to an 1/8 inch thick. Cut it into tartlet shapes.
For the filling: beat the butter, sugar and extracts together for 2-3 minutes until light and fluffy. Add the egg and mix well. Finally add the almond flour and mix to combine.
Assemble and bake the tarts: preheat the oven to 180c. Press the crust circles into the tartlet tin. Prick with a fork and chill for 1 hour. Once ready to bake, place a square of parchment paper in the middle of the tart shell. Pour in the pie weights and then blind bake the bases at 180c for 10 minutes. Remove them from the oven, take the pie weights and parchment paper out of the shells.
Spread the frangipane filling into the shells. Top with the sliced almonds.
Bake at 180c for 15 minutes until golden.
Cool for 10 minutes then remove them from the pan. Cool completely before serving

2 Comments

Baker

Jul 28

Thanks for posting this recipe,; it looks delicious!

There are several things the author could do to make the recipe clearer.:

They could specify what type of flour to use in the crust.
They could arrange the list of ingredients in the order in which they are to be used.
They could list in the steps when to add salt to the filling.
They could specify that when they use the word "chill" they mean to refrigerate. rather than to freeze.

Happy Hungry Hijabi

6 days ago

Replying to

Thank you so much for taking the time to leave such detailed feedback! I really appreciate it. I generally use all-purpose flour in my recipes unless otherwise specified; whenever self-raising flour is required, I make sure to mention it specifically. I did include the addition of salt in the filling instructions, but I’ll have another look to make sure it’s easy to spot. As for “chill,” I use this to mean refrigerate, whereas I would specifically say “freeze” if the recipe needed to go into the freezer. I do appreciate your suggestion about listing the ingredients in the order they’re used, though, and will keep that in mind for future recipes. Thank you again for reading and for your feedback!