Fruit Tart

Sift the flour and salt onto a flat surface

Add the hazelnuts and almonds

Make a depression in the center and add the egg and melted butter, cut into small pieces

Mix with your fingers, allowing the flour to fall away from the center

Add the milk and knead until a ball forms

Wrap the dough in plastic wrap and refrigerate for about 1 hour, or until firm

Heat the oven to 200°C (hot)

Divide the dough into three parts

Roll out each part on a floured surface to a thickness of about 0.5 cm

Place each piece onto a greased tart pan with a removable bottom

Shape the dough into a circle, about 22cm in diameter

Bake for about 40 minutes, or until the edges are golden brown

If necessary, trim the edges with a knife while the pastry is still warm, using a plate as a guide

Allow to cool completely before cutting into 8 equal slices

At this point, you can store the dough in an airtight container for 2-3 days or freeze for up to 3 months

Beat the heavy cream with the almond extract and vanilla extract until stiff peaks form

Pipe the whipped cream onto a serving plate

Begin assembling the tart: place one slice of pastry on the plate

Makes a layer of whipped cream, followed by half of the fruit slices

Cover with another slice of pastry

Spread a thin layer of whipped cream over the top, then arrange 8 small dollops of whipped cream, alternating with the remaining fruit and pastry slices, drizzled with melted jelly

Refrigerate until serving time, or for up to 15 servings