Start by making the syrup: add all the syrup ingredients to a saucepan and heat until boiling. Let it boil for about five minutes, then set aside.

Preheat the oven to 350°F (180°C).

Grind the almonds (or use pre-ground almond flour).

In a bowl, whisk the eggs with the sugar by hand. Add the ground almonds and mix well. Once combined, add the brandy and mix again until fully incorporated. Set aside.

Line a baking pan with parchment paper or grease it with butter. Lay the puff pastry sheet in the pan, raising the edges slightly. Trim any excess and prick the base with a fork.

Pour the tart batter into the pan and bake, checking with a toothpick to make sure it doesn't get too dry. When the toothpick comes out clean, the tart is done.

Remove the tart from the oven and let it cool before taking it out of the pan. Once cooled, poke small holes in the tart and slowly pour the syrup over it. The more syrup you add, the moister it will be.

While the tart is baking, make the meringue: put the water in a saucepan and add 3/4 cup (about 180 grams) of sugar to the center, making sure it doesn't touch the sides (reserve the rest of the sugar for whipping the egg whites).

Heat the saucepan until it starts to boil. Meanwhile, separate the egg whites from the yolks—make sure no yolk gets in!

In the bowl of a stand mixer with a whisk attachment, start beating the egg whites. Once they get foamy, gradually add the reserved sugar while continuing to beat at medium-low speed.

When the egg whites are stiff, the syrup should be ready. To check, carefully take a little syrup from the pan—you should be able to form a small ball with it.

Once the syrup reaches this stage, slowly pour it in a thin stream into the egg whites while continuing to beat. After all the syrup is added, keep beating until the meringue cools to room temperature. Let it cool completely, then use a piping bag to decorate the tart.