- For the dough
- 400 grams Pastry flour
- 200 grams softened butter (in pieces)
- 100 grams powdered sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons Whipped cream
- 1 pinch salt
- Pastry flour (for dusting)
- Legume (for blind baking)
For the dough: Pile the flour on a clean work surface and make a well in the middle. Add the butter, powdered sugar, egg, egg yolk, salt and cream in the well and mix together, then gradually mix in the flour until a dough is formed.
Chill dough at least 1 hour. Preheat the oven to 180°C (approximately 350°F). Knead the dough, roll it out on a floured surface and press into baking sheet. Dock all over with a fork and cover with parchment paper. Fill with dried beans (or pie weights) and blind-bake the dough for about 10 minutes.
For the topping: Separate the eggs. Beat egg whites with half the sugar until stiff. Whip the egg yolks with remaining sugar and the cinnamon until fluffy. Add ground almonds and shredded coconut and then fold in the egg whites.
Once the crust is ready, remove parchment and beans.
Spread the jam over the crust, then add the almond mixture and spread evenly. Sprinkle with the chopped almonds and bake for about 30 minutes. Let cool slightly before serving.