Bring the butter to room temperature. Mix the dry ingredients together.
Make the tart crust. Beat the butter with a whisk, add the powdered sugar, and mix. Add the egg yolk and mix it in.
Sift the dry ingredients together into the bowl and fold in with a rubber spatula. It will become crumbly.
Press the dough together with the palm of your hands. Squeeze it together, but don't knead.
Wrap with plastic wrap and let chill in the refrigerator for at least an hour. Make the cream with the same unwashed bowl and whisk.
Make the almond cream. Beat the butter with a whisk, add the caster sugar and mix. Add the egg a little at a time, mixing with each addition.
Add the almond flour and mix. Add the jam and food coloring and mix well with each addition.
You can do the steps leading up to this point the day before.
Prepare the pan. Melt some butter (amount separate from listed ingredients) and brush over the pan's surface. Chill in the refrigerator.
Use a tea strainer to dust the pan with flour, using a soft brush to brush off the excess. Chill in the refrigerator until just before ready to bake.
Bring the strawberry almond cream out of the refrigerator. While waiting for the cream to soften a bit, prepare the cookie crust.
Line your working surface with plastic wrap and place the crust dough on top. Sandwich with another piece of plastic wrap. Roll the dough out to a 3 mm thickness, turning the dough every so often to spread it evenly.
To get the thickness right, place a 3 mm thick board or stick on each side while rolling it out. You can get them at a home improvement store.
Use the wrap to transfer and press the dough into the tart pan. Lightly press with your fingers.
Cut off the excess dough. You'll bake the leftover dough later, so roll it up into a ball, wrap with plastic wrap, and chill in the refrigerator
Poke holes into the bottom of the tart pan. Poke a good amount.
Put the strawberry almond cream into the tart and smooth the top. Remove the strawberry stems, cut in half, and arrange on top of the tart. Chill in the refrigerator.
Preheat the oven Bake at 180℃ for 45 minutes. Place into the oven directly from the refrigerator. Once baked, let cool in the tart pan on top of a cooling rack. Once cooled, remove from the pan.
Toast the almond slices in a frying pan over low heat. They'll burn easily, so be careful Once they're slightly browned and fragrant, they're done.
Add hot water to the ham and crush the fruit. Brush the jam over the entire surface of the tart. Arrange the almond slices around the edges.
Dust with powdered sugar to finish It's like a blooming flour.
Cross-section. The inside is also pink, so it's cute.
Try out my sister recipe, "Chocolate Amandine Tart" Recipe ID: 2060041.
I made this by adapting a Chocolate Amandine recipe I like. Strawberries and almonds combine so well.
The chilling time is so that the tart doesn't expand while baking.
If you use powdered sugar for the cookie crust, it will be crispy. You can also grind some granulated sugar up with an electric mixer If you add the granulated sugar as-is, it will be difficult to incorporate smoothly into the dough. If you use caster sugar, it will be moist.