Bring butter to room temperature. Sift the flour.
Tart crust: Mix butter until soft. Add powdered sugar, salt, and egg yolk. Mix with each addition. Sift the flour and mix lightly. Gather into one large lump, then cover with plastic wrap and chill in the fridge for 1 hour.
Roll out the tart crust into about 5mm in width. Press it into the tart pan. Poke holes into its surface with a fork.
Almond cream: Add sugar and honey into the butter. Mix with a whisk. Add beaten eggs in small batches, and stir. Also mix in the almond flour.
For garnish: Mix 1/2 tablespoon water into the honey. Spread onto the freshly baked tarts. If there are any leftover tart crusts, bake in 170°C/338°F oven to make biscuits!
Pour almond cream into the pie crust. Flatten out the surface. Scatter some sliced almonds if you like. Bake for 25 to 30 minutes in a 180°C/356°F preheated oven.
Story Behind this Recipe
This is my variation of a recipe that was in a magazine a while ago.