- flour - 1 1/2 cups
- corn flour - 1/2 cup
- baking powder - 2 teaspoons
- salt - 1/2 teaspoonfuls
- butter of room temperature - 9 Art. spoons
- sugar - 1/2 cup
- Big Eggs - 2 Pieces
- almond extract - 1/8 teaspoons
- jam - 450 Grams
- confectionery sugar for sprinkling - 2 items. spoons
1. In a small bowl, mix the flour, corn flour, baking powder and salt. 2. In a food processor, whip butter and sugar together until smooth. Add the egg, the egg yolk (the protein is put aside for later use) and the almond extract, whisk. Gradually add the flour mix and mix. 3. Lay about one third of the test on a lightly floured surface, form a roll about 5 cm in diameter. Place in a plastic wrap and refrigerate until necessary. Put the remaining dough into a oil-lubricated shape with a diameter of 23 cm. Press the dough evenly to the bottom. Cool the dough for at least 1 hour. 4. Preheat the oven to 190 degrees. Evenly grease the jam dough in a mold. 5. Cut chilled dough into very thin slices with a sharp knife. Put them on top of the jam so that they overlap each other. Beat the remaining egg white with a teaspoon of water and apply a brush evenly to the top of the tart. Then sprinkle 2 tablespoons of confectionery sugar. 6. Bake the tart to a crust of golden color, about 25 minutes. Allow to cool. The wrapped tart is well stored for up to 3 days at room temperature.
Servings: 8