Almond and Blueberry Jam Tartlets

For the shortcrust pastry :

• 250 g flour
• 125 g cold sweet butter, diced
• 80 g powdered sugar
• 1 egg 1 pinch salt

For the almond cream :

• 100 g almond powder
• 100 g soft butter
• 100 g sugar
• 2 eggs
• 1 tablespoon flour

Trim :

• 1 jar wild blueberry jam
• Slivered almonds
• Powdered sugar for decoration

1. Prepare the shortbread dough:

• Mix the flour, salt and powdered sugar in a bowl.
• Add the cold butter and sand with your fingertips.
• Stir in egg and mix until smooth. Shrink and refrigerate for 30 minutes.

2. Prepare the almond cream:

• Whip the soft butter and sugar until creamy.
• Stir in the almond powder, flour and eggs one by one.
• Mix well and set aside.

3. Roll out the tarts:

• Preheat oven to 180°C.
• Roll out the pastry and line buttered tartlet tins.
• Prick the bottoms with a fork.

4. Assembly and baking :

• Spread 1 tablespoon of blueberry jam on each tart shell.
• Cover with the almond cream, smoothing well.
• Sprinkle with slivered almonds.
• Bake for 20-25 minutes until the cream is golden.

5. Decoration :

• Let cool and sprinkle with powdered sugar before serving. 

Gourmet tip: Serve these tarts with black tea or a red fruit infusion to enhance the sweetness of the almonds and the tartness of the blueberry jam.