Almond Tart

Ingredients

• 1 & 2/3 cups Plain Flour
• 4 tablespoons (1/4 cup) Sugar
• 125 g Butter
• 1 Egg
• *Note: For a smaller pan, try ‘Easiest Sweet Shortcrust Pastry’
• 125 g Butter *softened
• 125 g (OR 1/2 cup) Caster Sugar
• 3 Eggs *room temperature
• 125 g (OR 1 & 1/4 cups) Almond Meal
• 1/2 cup Almond Flakes
• Icing Sugar for dusting

Steps

1. For the shortcrust, combine plain flour and sugar in a mixing bowl. Cut the butter into small cubes, add them and rub in with your fingertips to a breadcrumb-like texture. Mix in the lightly beaten egg to combine. Knead gently into a disc, wrap it in a plastic sheet intended for food, and refrigerate for 20 to 30 minutes to firm up.
2. Alternatively, make the shortcrust in a cookie-dough style: beat softened butter and sugar smooth, then beat in the egg and mix well. Add the flour, mix to combine, knead gently and form a disc. This version needs longer refrigeration to firm up.
3. After rolling the dough to 3-4mm thickness, transfer it to a loose-base tart pan. Trim away the extra dough and make lots of holes with a fork. This can be tricky, but do not worry. You can patch any tears; just cover the tart pan evenly.
4. Set the oven to 170℃ to preheat.
5. Make the almond cream by mixing softened butter and caster sugar until smooth. Add the eggs one at a time, mixing until creamy. Finish by adding the almond meal and mixing well, then spread the almond cream evenly over the pastry and cover with almond flakes.
6. Let the tart bake for 40 minutes OR until cooked through. When the top gets too dark, use a sheet of foil to cover it. Once it has cooled completely, dust with icing sugar before serving.