ALMOND SWEET PASTRY

The gentle sweet almond flavour of this shortcrust pastry works wonderfully with fruit tarts and sweet pies. The addition of almond not only enhances the flavour, but also changes the texture of the pastry, making it crumblier and slightly more moist.

Makes one 28 cm (11¼ inch) tart, two 23 cm (9 inch) tarts, twelve 10 cm (4 inch) tarts, or twenty 8 cm (3¼ inch) tarts

300 g (10½ oz) unsalted butter, chilled, cut into 1.5 cm (⁵/₈ inch) cubes

225 g (8 oz) icing sugar mixture, sifted

75 g (2½ oz) almond meal

2 eggs

600 g (1 lb 5 oz/4 cups) plain (all-purpose) flour

Put the butter, icing sugar and almond meal in a food processor and pulse until just combined. Add the eggs, one at a time, pulsing after each to combine. Add the flour and process until a dough is formed.

Form into a disc and wrap in plastic wrap. Refrigerate for 1–2 hours, to allow the gluten to relax.

To make one 28 cm (11¼ inch) tart shell, two 23 cm (9 inch) tart shells, twelve 10 cm (4 inch) tart shells, or twenty 8 cm (3¼ inch) tart shells, roll out the pastry as directed for the shortcrust pastry.

Line the tins and blind-bake the tart shell/s following the sweet shortcrust pastry instructions.

Allow to cool, then fill the tarts as required.