The base to any tart is the sweet shortcrust pastry, these crisp tart cases can be used with any type of filling from lemon meringue to chocolate tarts. The addition of ground almond gives an extra layer of flavour!
140g Cold unsalted butter diced
200g Plain flour
50g Ground almonds
100g Caster sugar
1 egg (1 extra egg for egg wash
To make the sweet pastry, place the sugar, butter, almonds, and flour into a bowl, either in a mixer with the paddle attachment or with your fingers rub the ingredients together to create a fine crumb. Add the egg and gently bring it together to form a dough. Wrap in cling film and chill for at least 1 hour before using. This can be stored in the fridge for up to 2 days after the day it is made.
For the tart case, preheat the oven to 180c. Layout 6x8cm pastry rings onto a lined tray Line the tart rings being sure to push into the corners. Leave 0.5 cm overhanging the cases, this will ensure the pastry does not shrink. Place in the freezer to harden for 10mins. Line the case with baking paper or cling film and fill with baking beans, blind bake @ 180c for 20-30mins. This timing will vary depending on the oven. Once the edge of the tart rings is golden remove the baking beans and bake until the tart case has an even dark golden colour. Remove from the oven and take the additional egg, gently whisk and brush the inside of the tart cases, place back in the oven for 2mins to seal. Remove from the oven and leave to cool. Once fully cooled, take a fine grater and grate the overhang of the tart case to create an even finish.