For the Tart Crust:

Fit your stand mixer with the paddle attachment. In its bowl, combine the flour, powdered sugar, and salt. Stir on low to combine. Cut the butter into small chunks, and add them to the flour mixture one at a time while the mixer is running. Continue to mix until it is all worked into the dry ingredients, and the mix looks like slightly clumpy sand.

Stir in the grated egg yolk, then the raw egg yolk, cream, and vanilla extract. Stir until a dough is beginning to form. The dry ingredients should be completely absorbed, but you want to stop mixing while the dough is still in several smaller clumps and hasn’t come together into one large ball.

Remove it from the bowl to a sheet of plastic wrap. Press it together gently to form a ball, then wrap it with the plastic wrap and press it into a disc. Refrigerate for at least 2 hours before rolling and baking. It can be kept in the refrigerator for up to three days.

To Bake the Tart Crust: Removed the dough from the refrigerator and, on a lightly floured surface, roll it into a round 1/4″ thick. Carefully lift the dough into your tart pan and press it into the edges and sides. Allow any extra dough to hang over the sides, and either run your rolling pin over the edges to remove it, or cut it off with a sharp knife. If any cracks are visible, press a bit of the excess dough into it with your fingers to fill it in. Put the crust back in the fridge until it’s chilled, about 15-20 minutes.

Preheat the oven to 350F. Poke the crust 10-15 times with a fork, then line the crust with a sheet of parchment paper and fill it with baking weights, dry beans, sugar, or rice. Bake for 12 minutes, then remove it from the oven and lift the parchment paper with the weights from it. Return the crust to the oven and bake for another 5 minutes, or until the bottom crust is no longer shiny. The edges should be golden brown. Remove it from the oven and cool completely before adding the almond cream filling.

For the Almond Pastry Cream:

In the bowl of a stand mixer fitted with the paddle attachment, beat the soft butter and sugar together until they are well combined and fluffy, about 3-4 minutes.

Add in the almond flour and beat until it’s completely combined. Next, mix in the eggs and almond extract, if using, and beat until it is a cohesive, smooth mixture. 

The almond paste is now ready to use in a variety of tarts and pastries. Store it in an airtight container in the refrigerator for up to a week.

For the Fresh Fruit:

Slice and shape any fruit that needs to be cut. Arrange your fruit over the top of the tart in whatever pattern you like.

For the Glaze:

Melt down the jelly in a saucepan until it is a runny glaze. Use a pastry brush to spread the glaze over the top of the fruit.

Make sure to cover all of the surfaces of the fruit with the glaze, especially if it’s a fruit that oxidizes. This includes fruits like peaches, nectarines, mangos, etc.

Refrigerate the tart until you are ready to slice and serve it.