This is a very rich,tasty and sexy tart.
For the dough:
- 180gr butter, cold, cut to cubs
- 280gr flour
- 1 egg
- 50gr confectioner sugar
Mix flour, sugar and butter in a food processor until you get crumbs. Add the egg while the mixer is working, and stop it the minute a dough is starting to form.
Blind bake for 10 min in 180C.
For the almond paste:
- 200gr ground almonds
- 200gr butter
- 3 eggs
- 150gr sugar
Mix all the ingredients in a food processor, for a marzipan texture ground the almond before the other ingredients until they turn into thick paste. If you want it more of an almond tart rather than marzipan (yes, slight difference…) then do not over grind the almonds! You will get a more ‘crumby’ filling for the tart. . Taste and adjust seasoning (if you want you can spice it with liqueurs, vanilla, lemon zest etc. ).
Put the almonds in the (chilled) tart and arrange the strawberries, blueberries, cranberries… or whatever you’ve got (you should soak them in some liqueur first). Bake for about 40 min in 180C, until the surface is golden brown and the mixture is steady.
Let the cake chill. Serve at room temp with some whipped cream or creme fraiche.