Raspberry tart by Christophe Felder

For the topping:
500 g fresh raspberries
1 tablespoon raspberry jam (for glitter)
Preparation:
Preparation of the sweet dough:
In a bowl, mix the flour, almond powder, icing sugar and salt. Add the cold butter and rub the dough with your fingertips until it becomes sandy.
Add the egg and mix until the dough forms a smooth ball. Do not overmix the dough to prevent it from becoming elastic.
Wrap the dough in plastic wrap and let it rest in the fridge for 1 hour.
Cook the dough:
Preheat the oven to 180°C.
Spread the batter on a flowered work surface and shape a cake tin. Insert the bottom with a fork and cover with parchment paper and baking balls.
Bake on white for 15-20 minutes, until the batter is lightly golden. Remove from the oven and let cool.