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1
At slow speed in the food processor, knead 140 grams of butter so its texture becomes very soft.
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2
Add the powdered sugar while keeping on mixing to get a creamy texture.
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3
You may also do it without the food processor and stir it with a wooden spoon.
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4
Add 40 grams of ground almonds by bringing out the dough into the center of the bowl.
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5
Stir 1 whole egg and 1 yolk.
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6
Finish by quickly adding almost all of 230 grams of flour mixed with the salt, in 2 or 3 increments.
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7
Finish working the dough on your work surface lightly floured by crushing it with the palm in 2 or 3 hand strikes with the remaining flour.
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8
Form a ball and put it in the refrigerator wrapped in plastic film.
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9
The next day, remove the dough 15 minutes before working on it and spread it on a lightly floured worktop.
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10
Cut as you wish the shapes of your tarts and drop them into your molds or impressions.
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11
Preheat oven to 190 degrees Celsius.
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12
In the mixer bowl, with sharp knife, mix 140 grams of ground almonds and 20 grams of flour.
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13
Then add 140 grams of butter and the granulated sugar. Mix.
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14
Then add the egg and mix to obtain a homogeneous paste.
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15
In each tart base, spread 1 tablespoon of marmalade.
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16
Cover with the almond cream (not up to the top as the cream will swell when cooking).
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17
Place the pine nuts on top.
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18
Bake it for about 20 to 25 minutes so the almond cream is cooked and golden.
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19
Let them cool down before serving them sprinkled with icing sugar.
