To make the pastry, cut the butter into small pieces and leave it to soften at room temperature.
Sift the flour and salt, place them on the work surface and make a well in the centre.
Add the butter and sugar and gently work together with your fingertips.
Add the egg yolk and gradually draw in the flour, adding drops of water as you go.
When all the flour has been incorporated, shape the dough into a ball, but do not overwork it.
Wrap the pastry in cling-film and refrigerate for at least 2 hours before using.
Almond Cream:
For the cream, whisk the butter and sugar until fluffy and pale in a standing mixer or by hand.
Scrape down the sides of the bowl if needed. Then add the eggs, one by one and alternate with the ground almonds to make sure that the mixture doesn’t split. Mix well between each addition until smooth and even.
You can add a dash of salt or vanilla extract here if desired.
Finally add a splash of rum or amaretto, if using.
Baking Blind:
Preheat the oven to 180C.
Roll out the pastry on a floured surface to a thickness of about 3mm and use it to line a greased 28cm flan tin.
Prick the pastry base with a fork, line it with grease-proof paper and fill with baking beans, then bake blind for 20 minutes.
Remove the paper and beans and put the pastry back into the oven for another 5 minutes or until the base has cooked but not taken on too much colour. Leave the oven on.
Assembly:
Spoon the almond cream into the tart base, then arrange the fresh fruit on top.
Bake in the pre-heated oven for 30-40 minutes.
When the tart is cooked, warm some apricot jam with a little water and brush it over the surface.
Sprinkle the tart with toasted, sliced almonds and a dusting of icing sugar. Serve room temperature or warm with some crème fraiche or custard.
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