Strawberry tart with strawberry jam

Steps

1. Start by preparing the shortcrust pastry. To do this, sift the dry ingredients together (60 g of almond powder).
2. Add the butter (110g) cut into cubes and rub the mixture between your hands until it takes on a sandy texture. Incorporate the egg and work the mixture until you obtain a ball of dough. Wrap it in cling film and refrigerate for at least one hour.
3. Meanwhile, prepare the almond cream. Whip the softened butter with the sugar. Add the egg, almond powder, and cream. Whisk everything until smooth and refrigerate in a piping bag.
4. Roll out the dough into a 22 cm tart pan. Chill the tart base again for 30 minutes while preheating the oven to 170°C. Then bake for 10 minutes.
5. Pipe the almond cream onto the tart base and continue baking for 20 minutes. Then let it cool completely.
6. Brush the tart with half of the Bonne Maman Strawberry Jam.
7. Rinse the strawberries, hull them, and slice them thinly. Then arrange the strawberries in a rosette pattern over the jam.
8. Dilute the remaining jam with a little water and brush it over the strawberries. Chill until ready to serve.