Bring the butter and eggs for the cookie crust and cream to room temperature. Combine the dry ingredients.
Make the tart crust. Beat the butter with a whisk, add the powdered sugar, and mix. Add the egg yolk and mix.
Sift the dry ingredients into the bowl and fold with a rubber spatula. It should become crumbly.
Press the dough together with the palm of your hands. Squeeze it together, but don't knead.
Wrap with plastic wrap and chill in the refrigerator for at least an hour. Make the cream in the same bowl and whisk without washing either.
To 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 you're ready to bake.
To prepare the almond cream, knead the butter with a whisk, add the powdered sugar and mix.
Add the egg a little at a time (so that it doesn't separate), mixing with each addition.
Add the dry ingredients and gently fold them in with a rubber spatula. Chill in the refrigerator for at least an hour. You can complete the steps up to here the day before baking, if you like.
Bake the almond slices at 110℃ for 15 minutes. Take the 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 it 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.
Use the wrap to transfer and press the dough into the tart pan. Lightly press it into the edges with your fingers.
Cut off the excess dough. You can 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 dough. Poke a good amount.
Pour in the cream and smooth the surface. Chill in the refrigerator. Begin preheating the oven to 180℃
Take the tart out of the refrigerator and arrange the almond slices along the edge. Bake at 180℃ for 45 minutes.
Once baked, allow it to cool in the tart pan on top of a baking rack. It's done.
Here is the cross-section. The balance of green and white is lovely.
Try my related recipe, "Chocolate Amandine" Recipe ID: 2060041 The steps are basically the same!
Or, try this related recipe, "Strawberry Amandine" Recipe ID: 2103941.
Story Behind this Recipe
I love amandines, so I'm creating different versions. I love matcha sweets!
The taste is mildly bitter, so even children who don't like bitter matcha cookies will like this.
If you don't roast the almonds before baking, they'll absorb the moisture and color of the cream.
The dough is allowed to rest to prevent it from expanding.