Sift the flour into a bowl or work surface and sprinkle with sugar and salt. Cut cold butter into small cubes. Lay the pieces of butter on the surface of the flour mixture. Rub the flour with the butter with your fingertips until fine crumbs form. Gather the crumbs in a pile, make a well in the middle and pour in the yolk and 1 tbsp. l. milk.

Using your fingertips, quickly mix the ingredients into a soft dough and gather into a ball. Do not knead the dough for a long time, otherwise it will become tough! If the dough crumbles, add 1 more tbsp. l. milk. Knead the dough 2-4 times - it will become homogeneous. Form the dough into a ball, then flatten into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes, preferably 4 hours.

Put the chilled dough between two sheets of parchment and start rolling it into a round base with a diameter 4–5 cm larger than the diameter of the mold (this recipe is for a tartlet measuring 24–26 cm). Roll out the dough in short movements from the center to the edges, turning the paper in a circle.

When you get a layer of the same thickness, remove the top sheet of paper, transfer the dough to a form with low sides and remove the second sheet of paper. Press the dough down so that it lies freely in the form, without tension.

Crumple up a sheet of baking paper and unfold it again - the paper will become soft and will not leave creases on the dough.

Cover the dough in the form with paper and pour a load on it (bean or special balls). Put the form with the dough in the oven, heated to 190 ˚С, and bake the base for 15 minutes, then remove the weight, remove the paper. Return the pan to the oven and bake for another 5-7 minutes.

These cakes have become a godsend for me - they are light, perfectly combine the taste of almond shortcrust pastry, berries and cream, do not require complex actions and at the same time look very dignified.

So, we need the following ingredients:

For the test: a few tbsp. grated almonds, 50 g butter, 2-3 tbsp. sugar, 1 egg, about a glass of flour

For the cream: a glass of milk, a pinch of vanilla, 3 egg yolks, 2 tbsp. sugar, 4 tbsp. sifted flour

For the filling: berries (in this case, frozen strawberries)

For glaze: jam (in this case, strawberry)

Grate the almonds.

(If there are no almonds, it's okay, make a regular shortcrust pastry)

Mix melted butter with sugar, add a slightly beaten egg, add almonds and flour, knead the dough.

Dough is done right when it doesn't stick to your hands or crumble. Shape the dough into a ball, wrap in plastic wrap and refrigerate for half an hour.

At this time, you can make pastry cream. Heat milk in a saucepan over moderate heat. Just before boiling, add vanilla and remove from heat. In a bowl, beat the yolks and sugar, combine with flour. Mix slowly with hot milk. Bring the mixture almost to a boil, but do not boil, otherwise the egg will cook and there will be lumps. Remove from heat, cool to room temperature, refrigerate.

A small film forms on the surface of the cream, so that it is easier to remove it, you can cover the cream with confectionery paper a few minutes after removing it from the heat. However, you can do without it.

The resulting cream is delicious on its own, it can also be used in cakes or simply combined with fresh fruit and berries.

But back to the tarts. We roll out the dough, cut out circles, fill in the molds.

We cover the molds with confectionery paper and invite peas or beans so that the dough is pressed against the mold.

We bake (at 160 degrees for gas and 180 for electricity) for about half an hour, then remove the paper and leave it in the oven for another 5 minutes. The dough should turn golden.

We fill the tartlets with cream, put in the freezer so that the cream freezes.

Preparing the glaze - for this you just need to heat the jam in the microwave or on the stove.

We take out tartlets, put berries on top, pour jam on top.

We remove the cakes in the refrigerator before serving.

You can experiment with different fruit or berry fillings - the result will be equally good!