Transfer the flour on your worktop or cutting board and use the bowl to make a well in the middle. Fill it with the icing sugar, the almond powder, the salt, the whole egg and the butter.
Now mix it well and then knead it till it’s a nice dough. Then place it in a bowl and cover it with foil. Let it rest in your fridge for an hour.
Now dust some flour on your worktop and roll out the dough till it’s around 2 to 3 millimeters thin.
Then cut half with a baking ring and place the dough circles in the middle of the rings. Cut the remaining dough in long thin lines and gently place them on the inside of the baking rings. Keep the dough as cold as possible so it doesn’t break when forming it.
Then use a pallet knife or the back of a knife to remove any access dough.
After that use a fork to make small holes at the bottom of the tartelette, this prevents the dough from raising up. Then bake them at 170 °C for around 15 minutes.
Now remove them from the rings and use a grater to level the sides.Â
