Melt the butter in the microwave. Put all of the tart crust ingredients in a bowl and mix well.
To make it easier, mix just the dry ingredients with a whisk until there are no lumps, then add the other ingredients.
Transfer the mixture to the center of the tart pan and spread it out thinly to coat the pan. Bake in an oven (without preheating) at 200℃ for 15 minutes.
Mix together all the topping ingredients except for the almond slices. Finally, fold in the almond slices.
This time, i used a 22 g bag of almond slices from the 100 yen store. Use as much as you'd like!
Put the toppings on top of the baked crust (not completely baked through, but until the surface is soft) and spread thinly over the surface.
Bake in an oven (without preheating) at 200℃ for 20-25 minutes and it's done!
The inside is moist and the outside is crispy You can portion the tart out into individual slices that are easier to carry around, so it's perfect for a present or to give as a gift when visiting someone's home.
Story Behind this Recipe
This is a cake my mother often made. As a student, I'd bring this to school, and now as an adult, I bring it to work and everyone loves it!
If you mix too much after adding the almond slices, they will break into small pieces, so lightly fold in. Adjust the baking time and temperature to your oven. Keep an eye on it as it bakes. On the second baking, bake until the top is browned and the cake becomes fragrant (adjust to your taste).