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将软化的无盐奶油和过筛的糖粉拌匀
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加入蛋黄拌匀
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筛入低筋面粉和杏仁粉
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拌成一团后,包上保鲜膜,放入冰箱冷藏1个小时
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在桌面和面团上撒些手粉,将面团擀成0.3公分厚的面皮,大小约比塔模稍大
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将塔皮覆蓋在塔模上,切掉多余的塔皮,再用手指按压塔模的底部和侧边,使塔皮和塔模可以紧密贴合
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将自制的蓝莓果酱(请参考之前发布的做法https://icook.tw/recipes/100333)填入步骤6约1/2满
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制作杏仁奶油。将软化的无盐奶油加入过筛的糖粉拌匀后,分次加入回温的蛋液拌匀,再加入过筛的杏仁粉拌匀
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将步骤8填入步骤7,表面再撒上杏仁片。放入已预热180℃的烤箱中,烤20-25分钟
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完全冷却后脱模,再撒上糖粉装饰即可