Recipe for 6 people / 45 min of preparation + 1h of rest For the pastry:- 250g of flour- 125 g of butter- 50 g icing sugar- 30 g almond powder- 1 egg Mix the flour, sugar and almond powder. Add the butter in small dice and "sand" the dough. Add the egg and mix until a smooth paste is obtained. Form a ball, wrap in plastic film and let 1 hour cool.Remove the dough 15 minutes before spreading it finely. Darken pie mussels by smoothing edges and re-cool. For almond cream:- 200 g of Damson jam- 200 g almond powder- 120 g of butter- 70 g of sugar- 3 eggs Remove the butter 1 hour before preparation. Once soft, whisk with sugar until the mixture becomes creamy. Add the eggs one by one, then the almond powder. For mounting :- 200 g of Quetsche jam- 100 g of fresh blackberries- 80 g slivered almonds Preheat oven to 180 degrees. Take the pie pasta out of the refrigerator and spread the Quetsche jam in the bottom. Cover with almond cream and sear blackberries without covering completely.Bake in the bottom of the oven for 15 minutes. Remove tarts and cover with flaked almonds. Bake again 10 minutes. Remove from the oven and let cool. For the whipped cream:- 200 g Fleurette cream- 30 g icing sugar- 1 nice pinch of cinnamonPlace the whips of the beater, the Fleurette cream and the hen in the fridge for about ten minutes. Start whisking the cream gently, increasing the speed as you go. As soon as it becomes firm, add the icing sugar and cinnamon. Reserve cool. Serve each warm tartel topped with a whipped cream and enjoy immediately!
