1. Place the dry ingredients, flour, almond four, powdered sugar and salt in a large bowl.
2. Mix with a tablespoon until well blended.
3. Add the cold butter pieces and crumble the butter with your fingertips into the dry ingredients until you have a sandy mixture.
4. Add the eggs and mix with your fingers then gather the dough until you get a homogeneous ball without kneading the dough too much.
5. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.
6. Roll out the dough with a rolling pin on a lightly floured work surface to a thickness of 3-4 mm (or between 2 sheets of parchment paper)
7. Line a 9-10 inches / 22-25 cm diameter tart pan with the shortcrust pastry.

Baking

1. Preheat the oven to 347°F / 175°C and bake the tart shell in the oven for about 25 minutes to 40 minutes depending on the diameter until golden brown.
2. Allow the tart to cool in the pan before removing from the pan and allowing the tart shell to cool completely on a wire rack.
3. Fill the bottom of the tart with your cream and fresh fruit.