Preheat the oven to 350°F (180°C) with heat on both top and bottom. Place the oven rack in the lower-middle position to ensure the bottom bakes well. Line a 28 cm (11-inch) springform pan with the puff pastry, using the parchment paper it comes with. Press it in well and prick the bottom with a fork. Place another sheet of parchment paper on top of the pastry and fill with dried beans or pie weights. Bake at 350°F (180°C) for 15–20 minutes.

To make the almond filling, put the powdered sugar in a large bowl. Add a little lemon zest and the eggs. Beat well for 1 minute, then add the ground almonds and mix thoroughly. Let the mixture rest for 15 minutes. Once the puff pastry is partially baked, remove the beans and the top parchment paper. In a bowl, mix the angel hair squash jam with ground cinnamon to taste.

Spread the angel hair squash jam evenly over the puff pastry base. Pour the almond mixture over the jam and spread it out evenly. Bake at 350°F (180°C) for 35–40 minutes, or until fully cooked. The tart is ready when a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack. Once cooled, transfer the tart to a serving platter and decorate with powdered sugar and almond brittle as desired.

Give it a try—you’ll love it!