PATE SUCRE CRUST – 1 ¼ cup all purpose flour (175 grams or 6 ounces) – ½ cup unsalted butter, cold and cut into small pieces (114 grams or 4 ounces) – ¼ cup granulated sugar (50 grams or 1 ¾ ounces) – 2 egg yolk FRANGIPANE FILLING – ⅓ cup jam or preserves of your choice –1 ⅔ cups almond flour* (170 grams or 6 ounces) – 1 cup powdered sugar (114 grams or 4 ounces) – ½ cup +2 tablespoons unsalted butter, softened (140 grams or 5 ounces) – 1 large egg – 2 tablespoons cornstarch (16 grams or abut ½ ounce) – 1 tablespoon amaretto – 1 ½ teaspoons almond extract – ½ teaspoon vanilla extract – *6 ounces of almonds can pulverized in a food processor along with ¼ cup of the sugar in place of the almond flour. Just make sure they are as powdered as possible without turning them into almond butter. SOUR CREAM GANACHE – 3 ounces semisweet chocolate, melted (85 grams) – ⅓ cup heavy cream – ¼ cup sour cream – 1 tablespoon corn syrup – Sliced almonds as needed