Almond tart

Ingredients for 1 servings:

• 120 g flour
• 60 g butter, cold
• ½ tsp sugar
• pinch(s) of salt
• ½ egg yolk
• 1 tbsp water, cold
• Fat, for the shape
• Flour , for the work surface
• 60 g ground almonds
• 50 g butter, soft
• 1 egg(s)
• 150 ml milk
• 50 g sugar
• 1 ½ egg yolks
• 1 packet of vanilla sugar
• n. B. flavoring (vanilla)
• 25 g flour

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Tarte aux Amandes, for 8 pieces

Knead the ingredients for the shortcrust pastry (cut the butter into small flakes) into a smooth dough. Shape into a ball, wrap in cling film, and refrigerate for at least 30 minutes. Grease a 26 cm tart or springform pan with a little butter. In a bowl, mix the butter, almonds, and egg. In another bowl, combine the egg yolk, sugar, vanilla sugar, and flour. Heat the milk in a saucepan and stir in the mixture. Heat gently until the mixture becomes creamy. Mix this cream (it can still be warm) with the almond-butter mixture. Roll out the dough thinly on a floured surface, line the pan with it, and pull up a small edge (about 2 cm). Prick with a fork and pre-bake at 200 degrees Celsius (top/bottom heat) on the second rack from the bottom for about 12 minutes. Allow to cool slightly, then pour the filling on top and smooth it out. Bake again on the second rack from the bottom at 200 degrees Celsius for another 15-20 minutes. Let stand for another 5 minutes in the closed, turned-off oven.