Belgian Bakery Recipe / Jam Tart

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Fruit Jam Tart
210gr. All Purpose Flour
170 gr. Almond Flour
100 gr. Fine Sugar
2 gr. Salt
3 gr. Kaneel Powder
8 gr. Vanilla Sugar (or 1 tsp. Vanilla Essence)
Lemon Zest (from half a lemon)
3 Egg Yolks (from eggs that weigh 58-60 gr. each with shell)
180 gr. Unsalted Butter (room temperature)
Jam (any jam of your choice)
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