Puff Pastry Tart Filled with Almond Cream Recipe

Name: Puff Pastry Tart Filled with Almond Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pure almond paste (2 ounces); 1/4 cup granulated sugar; 3 tablespoons unsalted butter, softened; 2 large eggs; 1/4 teaspoon vanilla; 1/4 teaspoon almond extract; 2 tablespoons all-purpose flour; 1 (17 1/4-oz) package frozen puff pastry sheets, thawed; 1 dried bean such as a lima bean (optional); 1/2 tablespoon confectioners sugar

Servings: persons

1
Preheat oven to 450F.
2
Puree almond paste, granulated sugar, butter, and a pinch of salt in a food processor until smooth.
3
Add 1 egg, vanilla, and almond extract and puree until incorporated.
4
Add flour and pulse until incorporated.
5
Roll out 1 puff pastry sheet into an 11 1/2-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides.
6
Cut out an 11-inch round by tracing around an inverted plate with tip of a paring knife.
7
Transfer round to a buttered large baking sheet (not dark metal, or pastry may brown too much), discarding trimmings, and chill.
8
Repeat procedure with second pastry sheet, leaving round on floured surface.
9
Beat remaining egg with a fork and brush some over top of second round.
10
Score round decoratively all over using tip of knife, then make several small slits all the way through pastry, at about 2-inch intervals, to create steam vents.
11
Brush some of egg in a 1-inch-wide border around edge of chilled pastry round (on baking sheet).
12
Mound almond cream in center of chilled round, spreading slightly, and bury bean in cream.
13
Immediately cover with decorated round and press edges together lightly.
14
Holding a small spoon with side at an angle, press around edge to seal galette decoratively.
15
Bake galette in lower third of oven until puffed and pale golden, 13 to 15 minutes.
16
Dust galette with confectioners sugar and bake in upper third of oven until edge is deep golden brown and shiny, 12 to 15 minutes more.
17
Transfer to a rack to cool slightly, 5 to 10 minutes.
18
Serve warm.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup pure almond paste (2 ounces), 1/4 cup granulated sugar, 3 tablespoons unsalted butter, softened, 2 large eggs, and more.

Yes, Puff Pastry Tart Filled with Almond Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Puff Pastry Tart Filled with Almond Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions