Almond Croissant Tart

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This dessert features soft, buttery shortcrust pastry filled with almond cream and frangipane, topped with flaked almonds and a dusting of powdered sugar. Made without eggs or dairy, it’s almost like a Bakewell Tart, with all the flavor you love from an almond croissant.

We start by par-baking the shortcrust pastry before making the sweet almond frangipane. Butter and sugar are whisked together, then yogurt is added, and the dry ingredients are folded in. The pastry is filled with smooth almond cream, and the frangipane is piped on top. Covered with flaked almonds, it’s baked until golden and finished with a dusting of powdered sugar.

Almond Croissant Tart

Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Course Dessert


Tart Shell:

  • 1 package 8 oz store-bought dairy-free puff pastry (check ingredients for egg and dairy-free; some brands are naturally vegan)

Almond Filling:

  • 1 cup almond flour
  • ½ cup granulated sugar
  • ¼ cup dairy-free butter softened
  • ¼ cup unsweetened applesauce
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour


  • ¼ cup sliced almonds
  • Powdered sugar for dusting optional


Prepare the Tart Shell:

  • Preheat your oven to 375°F (190°C).
  • Thaw the dairy-free puff pastry according to the package instructions.
  • Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan.
  • Carefully transfer the pastry to the tart pan, pressing it into the sides and trimming any excess.
  • Prick the bottom of the pastry with a fork to prevent it from puffing up during baking.

Prepare the Almond Filling:

  • In a medium bowl, combine the almond flour, sugar, softened dairy-free butter, applesauce, almond extract, and vanilla extract.
  • Mix until smooth and well combined.
  • Stir in the all-purpose flour to thicken the filling slightly.

Assemble the Tart:

  • Spread the almond filling evenly over the prepared puff pastry in the tart pan.
  • Sprinkle the sliced almonds over the top of the filling.


  • Bake for 30-35 minutes, or until the puff pastry is golden brown and the almond filling is set.
  • If the edges of the puff pastry brown too quickly, cover them with aluminum foil during the last 10 minutes of baking.

Cool and Serve:

  • Allow the tart to cool in the pan for about 15 minutes.
  • Remove from the tart pan and transfer to a serving plate.
  • Dust with powdered sugar, if desired.


  • Serve warm or at room temperature. This tart pairs wonderfully with coffee or tea.


  • Puff Pastry: Many store-bought puff pastries are dairy-free and egg-free, but always check the ingredients to ensure they meet your dietary needs.
  • Almond Flour: Provides a rich almond flavor and moist texture to the filling. If almond flour is not available, you can finely grind blanched almonds.
  • Applesauce: Acts as a binder and adds moisture, replacing eggs in the almond filling.

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