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Crumble the flour and the softened butter.
Add the almond powder and the sieved icing sugar.
Dissolve the salt in the eggs and add to the preparation.
Mix to obtain a homogenous dough, without working it too much.
Leave to rest for 12 hours in the refrigerator.
Trick: the dough can be kept in the refrigerator for one week. It can also be frozen in pieces of 300g, which have to be filmed.
Mousse the softened butter with the sugar and the almond powder.
Add the eggs and the corn starch, mixing them without making a mousse.
* L’idéal est de réaliser cette tarte avec des mûres sauvages dont le goût est incomparable. Accompagnée d’un beau miel de sapin, cette tarte offre une combinaison très nature…
With a pastry roll, spread the sweet dough to a thickness of 2 to 3 mm.
Lay a tart circle, 22cm in diameter and 2cm high.
Notch the dough with a small knife, making lattices to avoid the bottom of the tart forming a bulge while baking.
Preheat the oven at 170 °C and prebake for 10 minutes.
Garnish the bottom of the tart with the almond cream and bake for an extra 20 minutes. The dough should be well baked and the almond cream should remain soft.
Garnish the bottom of the tart with the mulberry jam.
Lay the fresh mulberries on the jam, positioning them with care.
With a spoon, let drop a dash of honey on the mulberries.
To be tasted at room temperature, with Drappier pinot noir champagne.
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