ALMOND TART FRAGRANT Shortcrust Pastry and SOFT and fragrant Almond Paste

This almond tart features a fragrant shortcrust pastry and a soft, melting almond paste filling, complemented by a sweet jam layer. The recipe calls for a 30 cm mold, shortcrust pastry made from flour, eggs, sugar, oil, baking powder, and lemon, and an almond filling made from almond flour, eggs, almond flavoring, and sugar. The tart is baked at 180 °C for about 30 minutes and can be made gluten‑free by substituting rice flour. It remains soft and fragrant for several days, even improving the next day.