Sugar Cookie Dough
2/3 pound butter
2 2/3 cups granulated sugar
5 eggs
2 1/2 teaspoons vanilla extract
6 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder

Almond Cream
1/2 pound butter
1/2 pound granulated sugar
13 1/2 ounces almond paste
4 large eggs
2 ounces all-purpose flour
2 teaspoons salt

Fruit
Sliced fruit of your choice

Sugar Cookie Dough: Cream butter and sugar until creamy. Beat in eggs and vanilla extract.

In a separate bowl, mix flour, salt, baking powder and gradually add to creamed mixture. Refrigerate for two hours. Roll out to 1/8-inch thickness and cover tart pan.

Almond Cream: Cream butter and sugar. Add almond paste and cream again. Add eggs. Add flour and mix until incorporated into mixture. Fill the tart shell with almond cream filling to the top of pan. Bake for 25 minutes at 350 degrees. Make sure top is brown and cake is firm.

Cool and top with fresh fruit such as mango, kiwi, raspberries and strawberries.