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Preheat the oven to 180C°. In a food processor,
blitz the whole almonds to a fine powder and put
into a bowl. Then blitz the butter and sugar
until light and creamy. Add this to the almonds
with the lightly beaten eggs and fold in until
completely mixed. Place in the refrigerator to
firm up slightly. Once it has chilled, fill the
tart shell - not too generously or it will spin
over, and not too meanly unless you are going
to add some fruit.
If making a fruit and almond tart it is always
a good idea to pick fruit that is slighty
unripe - when it is cooked it will contrast
with the sweetness of the almond filling. Just
push the fruit into the almond mixture once you
have filled the tart case.
Bake on tray for approximately 1 hour, until
the mixture has become firm and golden. Allow
to cool for about 1/2 an hour and serve with
ice cream, crème fraiche or vanilla cream.
And finally enjoy the tart!!!
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