• Preheat oven to 160°C ( 320° F)

Sweet shortcrust pastry (Pâte à foncer)

• Cream the butter with the powdered sugar and vanilla sugar.
• Add the eggs, salt and baking powder and mix well.
• Add the flour and mix everything together without kneading.
• Pour the dough onto the work surface and smear it "fraiser" briefly with your palm away from you into thin streaks until it is worked.
• "Fraisage" or "frasage" is the technique of pushing the dough forward with the palm of your hand, pulling it back toward yourself, and then repeating the process.

  This classic French technique is used to thoroughly incorporate the butter into the dough with out activating the gluten.
• An overworked dough will become elastic and shrink during baking. For instance, excessive kneading of dough in a pie crust can lead to the crust shrinking away from the pan during baking.
• Gather the dough into a ball and flatten slightly to facilitate cooling.
• Wrap in cling film or place in a freezer bag.
• Allow to rest in the refrigerator for 2 hours.
• This cooling time makes the dough easier to work with.

Almond cream

• Beat the eggs with the sugar and add the remaining ingredients. Mix well.

Assembly

• Remove the pastry from the fridge and let it relax a little before rolling it out.
• Roll it out to 4 mm ( 0.16 in ) thickness between two sheets of parchment paper or two cut freezer bags.
• Grease and flour the tart pan, then dust off excess flour. Line the prepared pan with the rolled-out dough.

  Trim the extra dough around the edges by rolling a rolling pin over the top of the pan. Use a knife to perfect the cut, slicing the dough from the inside out.
• Place the blueberries all over the bottom (or jam or raspberries).
• Pour the almond cream over the top, then cover the entire surface with flaked almonds.
• Bake for 25 to 30 minutes, depending on the oven.
• When the tart is golden brown, remove from the oven and allow to cool slightly before turning out onto a wire rack.
• Dust with powdered sugar once it has cooled completely.
• Enjoy this almond and blueberry tart, and I hope you'll like it.