Puff pastry, strawberries, almonds and mint. These super simple puff pastry strawberry tarts taste like spring and are the perfect make ahead dessert for Easter.
The first step to make these tarts is to mix the strawberries with sugar, vanilla, and lemon juice.
Next, roll out the puff pastry and divide into 9 squares. The individual squares are scored, pricked in the centre and the outer edges are brushed with an egg wash. Then are filled with the macerated strawberries and almonds. Lastly, sugar is sprinkled on the outside border.
The tray is then placed in the freezer for 20-30 minutes. This is a crucial step, puff pastry needs to be chilled, when going into the hot oven in order for it to rise properly. Chilling the pastry ensures the buttery layers remain separate and flaky.
Once the pastry has risen and the tarts are golden, they are cooled slightly before serving. They are then sprinkled with fresh mint and served with a scoop of ice cream or a dollop of whipped cream.
These puff pastry strawberry tarts with almonds are not only easy to make, but you will also impress your guests with their elegant appearance, sweet taste, and light flaky texture. Hope you enjoy them as much as we do!
Watch how these easy strawberry tarts are made here.
Cooked in my Hestan Culinary OvenBond Tri-ply Half Sheet Pan in the Hestan Duel fuel oven. Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.
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Cheers! James & Elaine
Puff Pastry Strawberry Tarts
- 1 roll puff pastry defrosted as per box instructions
- 3 cups fresh strawberries hulled and cut in half
- 3 tablespoons raw cane sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 egg lightly beaten
- 2 tablespoons sliced almonds
- Mint cut into ribbons
- Ice cream or whipped cream
- Macerate the strawberries. Mix the strawberries, sugar, vanilla, and lemon juice. Let sit at room temperature for 30 minutes.
- On a lightly floured surface, roll out the puff pastry to a 12″ x 12″ square. Then using a pizza cutter or knife divide that square into 9 – 4” x 4” squares.
- Using a knife, lightly score a line ½” from the edge of the pastry on each of the four sides. Then with a fork, prick the center of each square a few times.
- Line a half sheet pan with parchment paper, then place the 9 pastry squares on the parchment.
- Using a pastry brush, add the beaten egg onto the outer edges of the pastry.
- Next, strain the strawberries from the juices. Then place approximately ⅓ of a cup of strawberries in the centre each square.
- Sprinkle a few almond slices over the strawberries.
- Sprinkle the outer edges with sugar.
- Place the tray in the freezer for 20-30 minutes. This is a crucial step, puff pastry needs to be chilled, when going into the hot oven in order for it to rise properly. Chilling the pastry ensures the buttery layers remain separate and flaky.
- Bake in a preheated 400°F oven for 25-35 minutes or until the pastry has risen and is golden brown.
- Sprinkle with mint and serve with ice cream or whipped cream. Enjoy!
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