Apricot Tartelettes with Vanilla Cream

Briefly process both types of flour, baking powder, almond flour, salt, and 90 g of the cold butter cubes in a food processor until a crumbly mixture forms. Add powdered sugar and the beaten egg and mix only until the dough just comes together.

Place the dough on a work surface and quickly form it into a ball with your hands (do not knead too long!). Flatten, wrap in foil, and let rest in the refrigerator for at least 1 hour.

Preheat the oven to 180 °C top/bottom heat (or 160 °C convection). Carefully roll out the dough between two sheets of baking paper. Cut out circles (approx. 7 cm diameter) and place them into the tartlet molds. Cut strips from the remaining dough for the edges and press lightly.