I love baking with almond, I think it is a really rich and luxurious ingredient from the Mediterranean. If you are so lucky enough to pick up some nicely ripened fruit in the season you can make all your guests happy with this delicious tart.
First of all you need a portion of almond shortcrust pastry.
- 120 g butter
- 2g salt
- 90g confectioners sugar
- 15g ground almond
- 1 egg
- 60g and 180g cake flour
In a bowl, soften the butter and mix with the sugar, salt, almond, egg and 60g flour.
As soon as the ingredient are mixed through, add the remaining flour (180g) and mix until just combined.
Place it in the fridge for 1hour.
Roll the dough out to thickness of 3mm and line the tart or cake tin. Chill it for 30 mins.
Preheat the oven to 180°C.
- 200g ground almond
- 200g butter
- 200g sugar
- 160g egg
- 40g flour
- 12g corn flour
and 2 tablespoon of good quality fruit jam
Soften the butter and mix with sugar. When it is light and creamy add the almond and mix until just combined well.
Continue mixing the dough with your hand whisker and add gently the whisked eggs into it.
Add the flour and corn flour.
Spoon the almond cream into a pipping bag and pipe it out into the prepared cake tin. Decorate with fresh, sliced fruit.
Bake until the cream is a light golden colour, about 35-45 minutes, depending on your oven.