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1
Bring the butter to room temperature and cream.
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2
Add the sugar and knead until it turns pale and white.
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3
Beat the egg and add a little at a time to the butter and sugar.
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4
Mix together.
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5
Sift the almond flour and white flour into the mixture and fold in with a rubber spatula.
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6
Bring the dough together and let chill in the refrigerator for at least 2 hours.
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7
Sandwich the dough between two pieces of plastic wrap and use your hands or a rolling pin to press it out to the size of your tart pan.
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8
Next, cream the butter.
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9
Add the sugar to the creamed butter and whisk some more.
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10
Add the beaten egg in four parts, mixing with each addition.
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11
Add the almond flour and mix until creamy.
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12
Press the dough from Step 6 into the tart pan and use a fork to poke holes in the bottom.
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13
Fill with the almond cream from Step 8 and smooth out the surface.
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14
Thinly slice the strawberries and arrange them tightly on top of the almond cream.
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15
Like this!
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16
Bake in an oven preheated to 160C for 55 minutes.
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17
Mix the strawberry jam with hot water and spread on top of the still-hot tart.
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18
Let cool.
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19
Remove the tart from the tart pan to finish.
