Strawberry tart with almond cream

Preheat oven to 310° F.

Shortbread dough

1. Mix the soft butter and sugar with a pastry blender or food processor.
2. Add egg yolks.
3. Stir in flour and baking powder.
4. Shape into a 15 cm-diameter disk and store in the fridge.

Almond cream

1. Mix the soft butter, sugar and lemon zest with a pastry blender or food processor.
2. Add the white almond powder.
3. Add whole eggs and mix well. Keep refrigerated.

Assembly and baking

1. Roll out the Breton shortbread dough with a rolling pin and flour if necessary. The final size should be slightly larger than your tart tin.
2. Place the dough evenly in your tin, overlapping slightly at the ends. Place in refrigerator if pastry is too soft.
3. Spread the almond cream evenly over the bottom of the tart, leaving 1 cm free on top.
4. Place in the oven for 35 minutes. Leave to cool at room temperature for at least an hour before unmolding.
5. Cut your strawberries into quarters (or eighths if they're large).
6. Heat the jam in the microwave for 45 seconds to make it liquid.
7. Combine the strawberries and jam in a bowl, making sure all surfaces of the strawberries are covered with jam.
8. Arrange the strawberry filling on top of the tart and refrigerate for 45 minutes.
9. It will keep in the fridge for up to 4 days.