SWEET PASTRY (PATE SUCRE )

If you prefer, you can use a mixer or food processor to make this pastry, but take care to avoid overworking.

Makes enough for a 25cm tart

165g (5¾oz) plain flour, plus extra for dusting

25g (1oz) ground almonds

120g (4¼oz) chilled unsalted butter, cubed

55g (2oz) caster sugar

1 medium egg

Stir the flour and ground almonds into a large bowl, then add the butter and rub in with your fingertips until the mixture looks like crumbs. Stir in the sugar. Break in the egg and work into the mixture with your fingers, bringing it together to form a soft dough. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in clingfilm. Chill for at least 3 hours before using.