Almond Puff Pastry Tarts

1. Preheat oven to 375°F. Line 1–2 baking sheets with parchment.
2. In a medium bowl, cream the butter, egg and sugar with a fork/whisk (or a stand mixer) until well mixed.
3. Add the vanilla, almond extract, and salt, mix until fully combined.
4. Fold in the almond flour and mix just until smooth. The mixture should be spreadable, not runny.
5. Unfold each thawed puff pastry sheet and, with a rolling pin, gently press to smooth any fold lines.
6. Cut each sheet into 6–8 rectangles depending on desired tart size. For 2 sheets you’ll get 12–16 tarts.
7. Place pastry pieces on the prepared sheet, leaving spacing between them.
8. Using a sharp knife, lightly score a rectangle about 1/2 inch in from the edge, don’t cut all the way through; this creates a rim that puffs up.
9. Prick the center inside the scored line a few times with a fork so the middle won’t puff as much.
10. Whisk the egg, Brush the outer border of each pastry with the egg wash (this helps get a golden rim).
11. Pipe (or spoon) the almond filling into the center of each tart (adjust amount for larger/smaller tarts), keeping filling inside the scored border.
12. Sprinkle sliced almonds over the filling.
13. Bake for 18-20 minutes until the pastry is puffed and deep golden and the almonds are toasted.
14. Remove from oven let cool 10 minutes.
15. Dust with powdered sugar just before serving and enjoy!!