Bring the butter to room temperature and cream.
Add the sugar and knead until it turns pale and white.
Beat the egg and add a little at a time to the butter and sugar. Mix together.
Sift the almond flour and white flour into the mixture and fold in with a rubber spatula.
Bring the dough together and let chill in the refrigerator for at least 2 hours.
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.
Next, cream the butter. Add the sugar to the creamed butter and whisk some more.
Add the beaten egg in four parts, mixing with each addition. Add the almond flour and mix until creamy.
Press the dough from Step 6 into the tart pan and use a fork to poke holes in the bottom. Fill with the almond cream from Step 8 and smooth out the surface.
Thinly slice the strawberries and arrange them tightly on top of the almond cream.
Bake in an oven preheated to 160℃ for 55 minutes.
Mix the strawberry jam with hot water and spread on top of the still-hot tart. Let cool.
Remove the tart from the tart pan to finish.
Story Behind this Recipe
I wanted to make a strawberry tart with almond cream so I fiddled around with different methods and tried them out until I finally found the perfect recipe for me.
What's great about this tart is that you can use strawberries that are too sour to eat raw or ones that are overripe If you oil the tart pan before use, it'll make it easier to remove the tart after baking.