In a food processor with a steel blade, place the flour, butter, powdered sugar and salt, then process until a crumbly mixture is obtained.
Add the egg and continue to process until dough lumps form.
Transfer the dough to a lightly floured work surface and form a disc shape.
Wrap in plastic wrap and cool in the refrigerator for an hour.
On a floured surface, roll out the dough to a 3-4 mm thick sheet and set aside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
Stab the dough with a fork.
Freeze the dough inside the pan for an hour.
Set the oven to 170°C / 350°F with the fan.
Place a sheet of heat resistant nylon or crumpled baking paper on the dough and fill with dry beans/chickpeas or special weights for baking. (This is the “Baking blind" process).
Bake blind for 13 minutes.
Remove the weights from the dough and continue baking for 5 more minutes.
In a bowl, mix well all of the filling ingredients.
After the 5 minutes are over, pour the filling on the half baked crust.
Garnish with the flaked almonds.
Bake for another 30 minutes.
Cool at room temperature.
Drizzle some honey on top of the cake for more decoration.
Have a piece and enjoy!