Crispy tart with quark cream and fruit jelly

Quickly and briefly mix ground almonds and flour, salt, and pieces of butter until a coarse crumble forms. Add sugar and egg yolk with 1 tablespoon of cold water and quickly work with your fingers to form a compact dough (do not knead too long or thoroughly, otherwise the gluten would activate too quickly and the dough would be tough – it's okay if pieces of butter remain in the dough). Optionally, adjust with a little flour or water if the dough doesn't hold together (add water) or, conversely, is sticky and gooey (add flour). Form the dough into a disc, wrap in foil, and refrigerate for at least an hour.

Preheat the oven to 180 degrees Celsius, top and bottom heat.

Carefully roll out the dough between two sheets of baking paper.