You will need
FOR THE PASTRY
- 380g flour 00
- 159g sugar
- 1 pinch of salt
- 3 eggs (2 + 1 whole red)
- 150g butter
FOR THE FRANGIPANE CREAM
- 100g butter
- 100g sugar
- 1 egg
- 100g almond flour
- 30g cornstarch
FOR THE FILLING
Hot to proceed
Prepare the pastry: sift the flour, mix it with sugar and a pinch of salt.
Knead with hands the softened butter and the dry ingredients. When everything is well mixed, add the eggs, one at a time.
If the dough seems already quite homogeneous after adding two whole eggs, do not put the red of another egg. Form a ball and let rest in refrigerator for at least 30min. Meanwhile, prepare the frangipane.
For the frangipane: whip with electric whisk the softened butter and sugar to get a frothy, then add the egg and then the sifted flour. Lay the pastry in the time I rotate tart; garnish it before with jam and then roll over the frangipane cream (you can help with a pastry bag).
Bake for 35 minutes at 180 ° C.
Buon Appetito!
(Thanks to Torsolo di mela)