1. Soften the butter and beat with salt and powdered sugar
2. Add the egg liquid in portions and mix well.
3. Mix low-gluten flour and starch through a sieve, add in, press with a spatula to make a dough
4. After the fresh-keeping bag is placed and refrigerated for one hour, take out the round piece that is rolled to a thickness of 0.5 cm, and punch with a punch to avoid air bubbles during baking
5. Use your fingertips to gently press into the mold to remove the excess part
6. Spread a layer of tin foil on the dough and pour some beans to avoid bulging and shrinking during baking.
7. Adjust the Depp oven to the baking position 180 degrees, bake for 13 minutes, take out the beans, and let cool for later use
8. Then let's make the tart stuffing. After the butter is softened, it is beaten with the powdered sugar
9. Add the eggs in portions and mix well
10. Sift the almond flour and add in and mix well
11. Put it in the baked and cooled tart crust and spread it out
12. Finally, evenly sprinkle the almond slices on the surface, turn the Depp oven to the baking position, and bake for 30 minutes before it is out of the oven.
13. Finished product
