Valentines Treats Strawberry Almond Tartlets

Name: Valentines Treats Strawberry Almond Tartlets
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 tartlets
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, chilled and diced; ¼ cup granulated sugar; 1 egg yolk; 2-3 tablespoons cold water; 1 cup almond flour; ½ cup powdered sugar; 2 tablespoons unsalted butter, softened; 1 egg; 1 teaspoon vanilla extract; 12 fresh strawberries, hulled and sliced; Mint leaves for garnish (optional)

Highlighted under: Baking & Desserts

I love creating special treats for Valentine's Day, and these Strawberry Almond Tartlets are one of my favorites. The combination of sweet strawberries and nutty almond flavors creates a delightful balance that I can't resist. These mini tarts are surprisingly easy to make yet incredibly impressive, perfect for sharing with someone special. The buttery crust encases a creamy almond filling, which pairs beautifully with the fresh fruit topping. Trust me, once you try them, they'll quickly become a go-to recipe for all your festive gatherings.

Created by

Heidi Lawson

Last updated on 2026-01-14T02:34:06.848Z

I remember the first time I made these Strawberry Almond Tartlets. I was preparing for a lovely Valentine's dinner and wanted something unique yet simple. The tartlet shells are light and flaky, made with a perfect balance of butter and flour that melts in your mouth. The almond paste gives a lovely richness that complements the fresh strawberries beautifully.

After multiple attempts to get the flavor just right, I discovered that adding a hint of vanilla to the almond filling significantly enhances the overall taste. The tartlets are best served chilled, allowing all the flavors to meld harmoniously. I can't wait for you to try these!

        Why You'll Love These Tartlets
        A beautiful presentation perfect for sharing with loved ones
The almond filling adds a rich and nutty flavor that pairs perfectly with sweet strawberries
Easy to prepare, making it a great last-minute dessert option

      

Perfecting the Tart Shells

Creating the perfect tart shell is essential for these Strawberry Almond Tartlets, as it forms the base that holds all the delicious fillings. When mixing the flour and butter, aim for a texture that resembles coarse crumbs; this will ensure a flaky crust. If the dough feels too crumbly, add a bit more cold water, one tablespoon at a time, until it holds together without being sticky. Remember to chill the dough, as this helps maintain its shape during baking.

While baking the tart shells, keep a close eye on them as oven temperatures can vary. A golden edge is your cue that they’re ready to come out. If they start to look too dark before the time is up, consider covering them loosely with foil to prevent over-browning. Once out of the oven, allow them to cool completely in the pan—removing them too soon can cause them to break apart.

Understanding the Almond Filling

The almond filling is what makes these tartlets truly special. Almond flour provides a deeper, nuttier flavor compared to regular flour, and its fat content contributes to a moist texture. If you're in need of a gluten-free option, make sure to confirm that your almond flour is certified gluten-free. It's also important that your butter is softened, as this helps achieve a smooth, velvety filling that will fill your crust without spilling over.

When mixing the almond filling, beat until smooth to ensure lump-free batter—this can take about 1-2 minutes. Pay attention that you don’t overmix, as this can incorporate too much air and may cause the filling to rise and then deflate. Filling the tart shells three-quarters full allows for the filling to puff slightly during baking, creating a lovely texture that pairs perfectly with the fresh strawberries on top.

Creative Serving Suggestions

These Strawberry Almond Tartlets are delightful on their own, but you can easily elevate their presentation. Consider drizzling them with a balsamic reduction for a touch of acidity that pairs beautifully with the sweetness of the strawberries. Alternatively, a dusting of powdered sugar immediately before serving can add an extra layer of elegance without overwhelming the flavors.

If you wish to scale your tartlets up for a larger gathering, you can double or triple the recipe. Just be mindful of the baking time; for a double batch, I recommend baking them in batches to ensure even cooking. Any tartlet leftovers can be stored in the refrigerator for up to 3 days. However, for maximum freshness, it's best enjoyed the same day they are made, especially with the strawberries added right before serving.

Ingredients

Ingredients for Tartlets

Tart Shells

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and diced
¼ cup granulated sugar
1 egg yolk
2-3 tablespoons cold water

Almond Filling

1 cup almond flour
½ cup powdered sugar
2 tablespoons unsalted butter, softened
1 egg
1 teaspoon vanilla extract

Toppings

12 fresh strawberries, hulled and sliced
Mint leaves for garnish (optional)

Instructions for Preparation

Instructions

Preparation Steps

Make the Tart Shells

In a mixing bowl, combine flour and sugar. Add chilled butter and mix until the mixture resembles coarse crumbs. Stir in egg yolk and enough cold water to form a dough.

Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 375°F (190°C). Roll out the dough and cut into circles. Press into tartlet pans and bake for 10-12 minutes until golden. Let cool.

Prepare the Almond Filling

In a bowl, beat together almond flour, powdered sugar, softened butter, egg, and vanilla until smooth. Pour the filling into each tart shell, filling them about three-quarters full. Bake for an additional 15 minutes until set and lightly golden. Allow to cool.

Assemble the Tartlets

Once the tartlets are cooled, top each with sliced strawberries. Optionally, garnish with fresh mint leaves to add a pop of color and freshness.

Serving Suggestions

Pro Tips

For a delightful twist, drizzle some melted chocolate over the strawberries before serving! You can also use other fruits like raspberries or blueberries based on your preference.

Storage and Make-Ahead Tips

You can prepare the tart shells a day in advance. Simply bake them, cool completely, and store them in an airtight container at room temperature. This not only saves time on the day of serving but also lets the flavors of the shell enhance as they sit. Just remember to fill them with the almond mixture and strawberries right before serving to prevent the crust from becoming soggy.

If you're looking to make these tartlets further in advance, consider prepping the almond filling and refrigerating it in an airtight container for up to 48 hours. When ready to use, just give it a mix to restore its smooth texture before filling the tart shells.

Troubleshooting Common Issues

If you find your tart shells are too crumbling, check that you've incorporated enough cold water into the dough. If the shells break while removing them from the pan, ensure they’ve cooled sufficiently—this can help firm them up for easier handling. If they puff up during baking, a gentle poke with a fork right after removing them from the oven can deflate them slightly.

For the almond filling, if it seems too runny, it may need more almond flour or a touch more powdered sugar to thicken it up. Always use fresh ingredients for the best results, especially the strawberries. If your strawberries are soft or overripe, they may not hold up well as a topping, so look for firm, vibrant berries for the best visual appeal and flavor.

Questions About Recipes

→ Can I make the tart shells ahead of time?

Yes, you can prepare the tart shells a day in advance and store them in an airtight container.

→ What's a good substitute for almond flour?

You can use ground hazelnuts or sunflower seed flour if you need a nut-free option.

→ How do I store the leftover tartlets?

Store leftover tartlets in a refrigerator for 2-3 days for best freshness.

→ Can I freeze these tartlets?

Yes, you can freeze the baked tart shells. However, it’s best to add the filling and toppings once thawed.