Please make the tart dough first. I kneaded it using a food processor. Insert blade into food processor and add flour and sugar first. Put cold butter on top of the powder and operate the food processor. When the powder and butter are mixed to form a soboru, add the yolk and vanilla oil and operate the food processor so that no raw powder is visible. When the dough is lumped together, put it in a plastic pack and let it rest for about 30 minutes.

I make almond cream. Gently dissolve butter at room temperature and mix with sugar. Add eggs little by little and add rum when completely mixed. Add the sifted almond powder and knead it.

Refrigerate the finished almond cream for about 30 minutes. Push the pre-made tart paper with a rolling pin and mold it to fit the tart frame.

Make a hole in the bottom of the tart paper with a fork and spread the prepared mulberry jam. Place almond cream on top of mulberry jam and decorate with mulberry fruit.

Bake in a preheated oven at 170 degrees for 30 to 35 minutes. (Please adjust the temperature and time of the oven according to your oven.)

Sweet and delicious mulberry tart is complete. I couldn't cut it because it was baked as a gift. It's pretty even if you put on bad juices later on.

Cute mulberry tartlet is also completed. The mini size is cute and cute. Crispy tartji, savory almond cream, and sweet and refreshing mulberry jam are combined, so it's really delicious. It was really delicious when you refrigerated it and ate it cold.