Almond Croissant Tartlets
- Sep 2
- 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
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
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