Cut the vanilla fruit in half, use a sharp knife to get the seeds into a bowl, then add butter and sugar.

Then slowly add the sifted flour, stir the spoon with butter and sugar.

When the dough and butter begin to mix, stirring with the spoon becomes difficult. Start kneading the dough with your hands until a smooth mixture is obtained.

Divide the dough into 2 equal parts, wrap with plastic wrap and place the dough in the fridge for about 1 hour.

After the above time, take the dough out, place it on a flat rolling surface about 5mm thin, then use the loose base of the cake to cut into pieces of dough, note that you have to cut the dough wider because the dough will have to erect around the cake mold.

Anti-stick the mold by applying a thin layer of oil on the inside of the mold, then placing the dough on top of the mold, removing the excess fringes around the mold, using a fork to add a few small notes at the bottom of the cake to make it blooming.

Turn on the oven at 180 – 200 degrees C, baking for about 10 minutes for the yellow crust, then remove from the oven to add fruit jam to each cake.

Put the cake in the oven for another 5 minutes.

Remove the cake, arrange the almond slices around the border of the cake, skillfully not letting the almonds fall into the middle of the tart.