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1
For the tart dough: Leave the butter come to room temperature (or microwave for a few seconds) and mash with a spatula to soften.
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2
Mix with a whisk until creamy and glossy.
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3
Add the powdered sugar to the butter in a few batches, cream with the whisk until white and fluffy.
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4
Add the egg yolks and vanilla oil and mix well.
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5
With a spatula, incorporate the flour using cutting motions.
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6
When the dough comes together, wrap it in plastic and leave to rest in the refrigerator for 30 minutes to 1 hour (If possible, rest the dough overnight.
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7
This will prevent the tart shrinking while it bakes).
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8
Remove the dough from the freezer, sandwich between two sheets of cling film, and roll out to a thickness of 2 mm.
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9
Grease a tart tray with softened butter (or oil) and dust it with bread flour.
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10
Press the dough into the edges of the pan, and prick holes in the base with a fork.
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11
Place in the fridge.
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12
Make the almond cream: you make it just as you did the tart crust, but with different ingredients.
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13
Also, use a whisk to mix rather than a spatula.
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14
(Powdered sugar, sugar/yolk, egg/cake flour, almond flour.)
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15
Pour the Step 5 mixture into the Step 4 crust.
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16
If you do this with a piping bag, the tart will look great when finished (you can use a spoon instead).
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17
Smooth out the surface leaving a small depression in the centre.
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18
Bake in a 170C to 180 C oven for about 35 minutes.
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19
(If it looks like it is getting burned, cover with a piece of foil.)
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20
When it's finished baking, cool on a cake rack.
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21
When the tart is cool, take the mold off and spread the surface with jam.
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22
Cut up and pat dry the fruit, and use it to top the tart.
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23
Glaze with nappage, and if you have mint leaves place some on top.
