About the Recipe
A produce-driven dessert that lives or dies on the quality of your jam. The tart case is buttery, flavoured with vanilla and cinnamon, built with almond meal for body and softness. The technique is straightforward—cream, build, pipe, rest, bake. What makes it work is the discipline: precision in the pipe work, discipline in the resting, and enough jam to taste without drowning the case. This is the kind of thing people want to eat twice.
Ingredients
500g butter, cut into cubes
200g icing sugar
1 teaspoon salt
50g egg yolk (approximately 3 yolks)
3 tablespoons milk
240g plain flour
330g almond meal
1 teaspoon cinnamon powder
2 vanilla pods
150g raspberry jam
Preparation
Place the butter, scraped vanilla pods, and icing sugar in a mixer with the paddle attachment. Work the butter until it becomes light in texture and white in colour—approximately 10 minutes.
After about 10 minutes, start adding the yolks one by one, alternating with the milk and small amounts of flour at a time.
Once you've added all of the above, add the salt, cinnamon powder, and almond meal in small amounts at a time.
Transfer the mix into 2 piping bags.
Dust a tart mould with butter and flour. Pipe the cake mix into the mould, starting from the edges and working toward the centre. The mix should be approximately 1.5 centimetres thick.
Flatten the mix using your hands, then spread the jam, leaving about a 1-centimetre gap next to the edges.
Fill the gap near the edges of the mould with more mix, then form the traditional crosses on top of the tart.
Rest the tart in the fridge for about 30 minutes.
Cook the tart in a convection oven at 160°C for 30–40 minutes.
Allow to cool before cutting.