100 g unsalted soft butter
125 g flour
125 g icing sugar
1 egg yolk
125 g sugar
125 g unsalted soft butter
125 g fresh almond powder
5 cl whipped cream
Make the shortcrust pastry: mix the icing sugar, flour, egg yolk and the butter in a food processor.
Make a ball of the dough and put in the fridge for at least 30 minutes.
Roll out the dough thinly and place it in the bottom of a pie dish. Put it back in the fridge.
Mix for the almond cream the eggs with the sugar and add the softened butter, the almond powder and finish with the cream. The mixture should be homogeneous and have a frothy appearance.
Pour the almond cream in the tart base, arrange the red fruits harmoniously then bake for 20 to 30 minutes in the oven. Let cool and serve it warm or cold.