(Make one 20Cm Tart / (16 tarts of 5cm) / (7 Tarts of 7.5cm)

Pastry Base Recipe :
100g floor
25g ground almond
38 caster sugar
50g unsalted butter , soften at room temperature
1.5 tablespoon (15g) lightly beaten egg

Fillings Recipe :
2.5 Teaspoon flour
50g ground almond
3.75 tablespoon brown sugar
38g unsalted butter , soften at room temperature
38g egg , lightly beaten
1.5 teaspoon vanilla extract or essence

Decorations :
Some Blueberry Jam
Fresh fruit of your choice , sliced and well drained
Icing sugar to Dust off the edge.
And you can add some whipped cream as well(:


Method :

Pastry Base : Lightly grease the tart pan and set aside.
Toast ground almond at 100 degC for 10min (So that it'll smell good)
Sieve flour and ground almond.
With a manual whisk , cream butter and sugar till light and fluffy
Add in the egg , very gradually , whisking the batter till well mixed each time the egg is added.
Sieve over the flour/ground almond mixture in 2 to 3 additions into the batter.
Fold the mixture gently with a spatula
Form and shape the pastry into a round ball
Roll out the pastry in between 2 sheets of cling wrap or baking paper
Remove one side of the cling wrap or baking paper.
Place the pastry over the prepared tart pan.
Mould the pastry into the tart pan, smoothing the edges and the rim carefully...if the pastry is too soft to handle, chill it in the fridge for 10~15 mins. Chill the pastry in the fridge for 20mins. Use a fork to poke holes on the pastry.
Brush the top of the rim with egg wash.
Bake in pre-heated oven at 180 deg C for 10 ~12mins until the edges are slightly browned.
Let cool completely.


Filling:
With a whisk, cream butter and brown sugar till the mixture turns fluffy.
Add in the egg gradually, mix well each time the egg is added.
Add in ground almond.
Fold with a spatula till well incorporated.
Sieve over the flour onto the mixture.
Mix with a spatula.
Add in vanilla extract and mix well.
Spread the filling onto the cooled pastry base.
Ensure that the edges are filled up.
Bake in pre-heated oven at 170 deg C for 15 ~ 20 mins, until the surface turn golden brown. Let cool completely.
Spread the top with blueberry jam and top with fresh fruit slices, dust the edges with some icing sugar.And decorate the rest as you want.I decorated with some canned peach , strawberries (Korea) and some kiwis and whipped cream.