Preheat the oven to 200°C.
Prepare the shortbread:
In a bowl, combine the icing sugar, salt, fleur de sel, flour, cornstarch, vanilla seeds, and lemon zest. Add the cold butter, cut into pieces, and work the dough until it reaches a sandy consistency. Form a smooth ball.
Roll out the dough on a sheet of parchment paper and cut it to the size of your circle (20 or 22 cm). Place the circle on the dough and bake for 10 minutes.
Prepare the marzipan:
Mix the almond flour, icing sugar, marmalade or jam, orange blossom water, and fleur de sel until you obtain a smooth paste.
Spread this mixture over the cooled shortbread or use a piping bag for a more attractive finish.
Prepare the dacquoise:
Beat the egg whites until stiff peaks form, adding the caster sugar in three batches.
In a separate bowl, sift together the icing sugar and almond flour. Gently fold the egg whites into this mixture.
Spread this mixture over the marzipan and smooth with a spatula. Bake:
Increase the oven temperature to 220°C. Bake the tart for about 15 minutes (Michalak suggests 8 minutes, but monitor the baking time depending on your oven). The dacquoise should be lightly golden.
Decoration:
Let cool completely. Toast the flaked almonds in a dry pan and sprinkle the tart with icing sugar.
Tips:
For an extra treat: Add orange zest to the almond paste or toasted dried fruit pieces.
Storage: This tart keeps well for 24 hours in the refrigerator, but it’s even better the same day.
Variations: For a tangy version, replace the jam with lemon or red fruit curd.
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